Veggie Pepper through Sausage
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
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.
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Ground blend. Sge, thyme, onion, marjoram, pepper, cellery seed and cayenne. Use on poultry or dressing.
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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)
Pieces blend. Bell pepper, onion, cumin seed, red pepper, garlic, paprika & citric acid. Good on
steaks, chicken, burgers, salad dressing, dips & veggies. (back
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)
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
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