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Slightly different version of Quatre Epice, with several additions. Thyme can be added and/or white pepper, and in this case, it is always used in savory dishes.
As you know, Mexican food has been the rage for the past several years. Taco Seasoning sells well both in bottle and in bulk for food service businesses. Of course we are proud of the fact that we use only the freshest ingredients. Most cooks find our Taco Seasoning typical and a nicely balanced blend.
Tandoori is one of our most popular products and is my favorite. I have been making Tandoori chicken for thirty years. I learned with Tandoori about blending spices and the convenience of having them on hand. I originally bought Tandoori in an Indian shop in Georgetown, D.C. I took it home, tried it, and it was wonderful! The recipe was simple: mix...
Our tomato sprinkles consist of California sun-dried tomatoes, ground into small pieces that make them perfect for sprinkling on green salads, pasta salads and a great additive for dips.
This unique blend combines the pungent tones of pepper and grains of paradise with the rich scent of cinnamon, nutmeg and cloves. Moderately hot, very well suited for Arabic stews, vegetable dishes and couscous. Also use as a rub on duck or lamb.
As you know by now, my favorite cuisine is Indian, and I love curries. Vindaloo is a sour curry, a mix Indians use on strong-flavored meats such as goat, lamb and game. Surprisingly, it's also wonderful on bluefish. The spices cut the oil leaving a fine-flavored fish. Many cooks in Maryland, especially restaurateurs, use Vindaloo on venison.
An aromatic mixture from North Africa and Turkey. Can be sprinkled on meatballs or vegetables and also used as a dip. It can be mixed to a paste with olive oil and spread on bread before baking. Best used within 3-4 months.