Just Herbs, Inc
SALT FREE BLENDS
GARLIC N' JUST HERB PEPPER
Herbs de Province
Jamaican Jerk Seasoning
Key West Citrus Blend
LEMON & HERB BLEND
Hot Oriental Mustard
Oriental Sauce Mix
GARLIC N' JUST HERB PEPPER:
Cut/Sifted Blend with whole seeds. Sesame seeds, black pepper, garlic, green onions, lemon peel & citric acid.
SALTFREE BLEND THAT IS AWESOME ON EVERYTHING BUT SWEETS. GREAT ON SALMON, STEAKS, CHICKEN, PORK, GREEN BEANS.
FLAVORS SOUPS, SALADS, VEGGIES, BREAD. MAKES DIP TOO. (back to
GARLIC PEPPER: Ground Blend. Garlic & tellicherry black pepper.
The garlic is from Gilroy, CA and the pepper is from Malabar Coast of India. (back to top)
GREEK SEASONING: Ground Blend
with small cut/sifted spices. Corn meal flour, onions, garlic, paprika, black pepper, sesame seeds, oregano, bell pepper,
basil, lemon powder & lemon oil. Grfeat for oil & vinegar salad dressing, lamb dishes, gyros, fish, chicken
& veggies. Great on catfish. (back to top)
GUMBO FILE: Ground
Blend. Sassafras thyme. Use to thicken and flavor gumbos and cajun dishes. (back to top)
HERBS DE PROVINCE:
Cut/sifted Blend. Thyme, rosemary, savory, lavender, tarragon and basil. A traditional blend from Southern France.
Used in most any dishes, especially tasty on roasts & carrots. (back to top)
ITALIAN SEASONING: Cut/sifted
Blend: Oregano, marjoram, thyme, rosemary, basil & sage. Traditional blend for paster & cheese dishes.
Makes a great salad dressing mix. Use 1 tablespoon per pint of vinegar and oil. (back to top)
JAMAICAN JERK SEASONING:
Ground Blend with small cut/sifted pieces. Onion, tomato powder, red pepper, allspice, black pepper, ginger,
cinnamon, garic, green onion, nutmeg & bay. (back to top)
Key West Citrus Blend: Cut/sifted
Blend. Lemon, orange, onion, parsley, lemon, basil, thyme, garlic, celery, red bell pepper & citric acid.
Sprinkle on fish, chicken, beef & vegetables. (back to top)
LEMON & HERB BLEND: Cut/sifted Blend. Onion, parsley, lemon, basil, thyme,
garlic, celery, red bell pepper & citric acid. Sprinkle on fish, chicken, beef & vegetables. Use as salad
dressing mix - 1 tablespoon per pint of vinegar & oil or mayonnaise & milk. An all purpose blend. (back
Lemon Pepper: Ground Blend. Black pepper, lemon peel, freeze dried whole lemon,
garlic, onion & citric acid. Use on fish, chicken, grilled steaks, chops, salads & vegetables. (back to top)
LIME PEPPER: Course
ground blend. Lime, tellicherry black pepper, onion & citric acid. Great on fish, chicken, chops, salads,
pasta, vegetables. An all purpose blend. (back to top)
Mexican Seasoning: Ground blend. Chillies, garlic, onion, paprika, cumin, oregano,
celery seed, bell peppers & bay. A natural seasoning for all Mexican food. Use in anything with ground beef.
Great dressing mix: Add 1 tablespoon per pint of vinegar & oil for taco salad. (back to top)
Hot Mustard: Ground blend. Rehydrate in warm water 10 minutes prior to use. Add to potato
salad, baked beans, barbeque sauces & any food you want to give a zip. (back to top)
Sauce Mix: Ground blend. Soy sauce, cornstarch, sesame seeds, bell pepper, ginger, garlic, parsley,
green onion & chili pepper. Use 1 tablelspoon per 4 servings stir-fry. Add liquid to activate soy sauce.
Great as a marinade for meat. (back to top)
Oriental Seasoning: Cut/sifted blend with whole seeds. Sesame seeds,
bell peppers, onions, garlic, black pepper, celery, lemon & mustard. Sprinkle on chicken, fish, salads, stir frys,
rice & vegetables. (back