Mix all of the above ingredients except for the Salmon into a bowl and whisk. Place in a plastic bag with Salmon. Let it marinade for 1-2 hours or longer if you wish.
Take Salmon out of bag, place in tin foil, and bake or grill for about 10 minutes
The Symphonic Soulful Thai Seasoning contains turmeric, ginger and cumin for a healthy and tasty combination and can be used on more than just fish
Ginger Root contains Gingerol, a Substance that contains very powerful Medicinal Properties
Ginger Can Treat Many Forms of Nausea, Morning Sickness and may reduce muscle pain and soreness. Can also help with Osteoarthritis.
CITRUS CHICKEN SCALLOPINI
A delicious version of Johnny’s Oatmeal Chicken Breasts, then simmered in a Juniper Berry/Bourbon Sauce.
3 eggs (beaten)
8 thinly sliced Chicken Breasts
1 cup Quaker Oatmeal
1 cup Plain Bread Crumbs
1 cup White Flour
Citrus Peel from Lemon, Lime and Orange (finely chopped)
1 teaspoon of Dried Mint Leaves
2 teaspoons ofJohnny's Symphonic BBQ Blues
2 cups Orange Juice
1 cup Cranberry Juice
½ cup of Bourbon
1 tablespoon Juniper berries (crushed) (optional)
2 tablespoons of butter
Place Chicken Breasts in bowl of beaten eggs
Mix Oatmeal, Bread Crumbs, Flour,Citrus Peel, Mint and BBQ Blues together and place on wax paper
Take chicken from egg mixture and coat in oatmeal mixture on both sides
Fry in Olive Oil on medium to high hear for 30 seconds on each side. Remove and place on paper towel.
Before you start the chicken--- take all sauce ingredients and boil until reduced approx: in half .
When finished, place chicken into mixture in large frying pan and simmer for about 2 minutes on each side or until cooked thoroughly.
You won't even need a knife to cut it! Tender and Tasty!
Oatmeal is ........
Rich in Antioxidants
Reduces blood pressure
Shields your skin
Lowers risk of colon cancer
Stabilizes blood sugar
Enhances immune response to disease.
Juniper Berries are.......
High in nutrients and powerful plant compounds
Provide anti-inflammatory and antioxidant effects
May have antidiabetic properties
Could promote heart health
Antibacterial and antifungal activity
WILLIE NELSON'S TEXAS STEW
First created for Willie at his Annual Picnic, this Inventive Dish is a new version of the traditional Pasta Fagiola. It was a big hit with Willie, Waylon, Linda Rondstadt and other country legends. Hearty and Healthy!
1/8 cup Extra Virgin Olive Oil
3 cloves Garlic
1 Jalapeno (minced)
2 Carrots (small dice)
1 Yellow Bell Pepper (finely chopped)
2 cups of Water, Wine, Beer or Fish Stock
1 cup of crushed Tomatoes (Imported Brand)
2 cans of Cannellini Beans (pureed)
1 teaspoons of myFunky Wasabi
1 teaspoon of my BBQ Blues
1/4 cup of chopped fresh cilantro
2 pounds of cleaned Shrimp (large dice)
2 cups of Basmati Rice (optional)
In a Medium Stock Pot saute Garlic, Jalapenos, Carrots, Bell Peppers in Olive Oil for about 4-5 minutes on medium flame
Add Water, Wine, Stock or Beer--(Only 1 of these is necessary)
Add Crushed tomatoes--Stir and Cook on low to medium flame for about 10 minutes
Add Cannellini Beans and Symphonic Seasonings--Lower flame and cook for another 10-15 minutes--continue stirring so beans do not stick
Add shrimp and cilantro--then turn it off and let sit for about 5 minutes.
Pour over Rice of your choice or just eat it as is.
Remember Food, Family and Music are the Key Ingredients to a Happy and Healthy Recipe called Life!
Colavita Olive Oil Tablespoon chopped Ginger 1 minced Shallot 1 chopped Red Bell Pepper 1/2 minced Jalapeno 1 cup of Seafood Stock 1 teaspoon dried Tarragon 1- 8 oz. can of Cannellini beans- pureed 1/2 cup pureed tomatoes- canned 1/2 teaspoon dried cardamom or 2 pods 1-1/2 pounds shrimp- cleaned and deveined and cut in thirds Fresh Chopped Basil
Place olive oil in a large skillet. On a medium flame add ginger, shallot and jalapeno–cook until translucent. Add bell pepper–cook for another 3 minutes. Add seafood stock, water and dried spices.
Cook for about 5 minutes–while stirring regularly. Add cannellini beans, tomatoes and cardamom. Cover and cook for 10 minutes on low flame-stirring occasionally.
Stir in shrimp and basil, then turn off and let it sit for 10 minutes. Enjoy a hearty meal.
1/8 cup extra virgin olive oil 2 minced cloves garlic 2 chopped shallots 2 soaked cardamom pods (whole) or (ground) 1 cup tomato puree2 tablespoons Johnny's Soulful Thai 2 Bay Leaves 1 teaspoon of Cumin 1 tablespoon Crystallized Ginger 1/4 cup Chardonnay
Cook up all of the above ingredients on a low flame for about 20 minutes. The add the lobster and crab, cook on a low to medium flame for 15 minutes, then add mussels and shrimp and cook on a low flame for another 10 minutes.
1 pound claw and knuckle lobster meat 2 eggs 3 chopped scallions 2 tablespoons mayo 1 tablespoon mustard 1 teaspoon dried tarragon 1 teaspoon coriander Blast of Johnny's Funky Wasabi
Approx: 1/4 cup pankow/bread crumb mix Chopped fresh Italian Parsley
Mix all ingredients in a bowl. Do not break up lobster meat too fine, leave small chunks. Add bread crumbs slowly to get a firm, not too moist texture. Lightly sauté in olive oil on a low-medium flame for approx: 3-5 minutes on each side, depending on size. Drizzle on a vinegar reduction or create an easy mustard/marmalade sauce.
SALMON BASILICO WITH THE LEGENDARY JAMES MONTGOMERY
MORE RECIPES ON THE SYMPHONIC SEASONINGS FACEBOOK PAGE
Johnny Ciao’s Symphonic Seasonings Collection
The Symphonic Seasonings Collection is the vision of Johnny Ciao, also known as the Culinary Rocker. A true American icon, Johnny has spent decades as an entrepreneur in the entertainment business. In the ’70s, Johnny began his career as DJ on a rhythm and blues station and in Florida’s top discos. He moved to Atlanta in the late ’70s and brought many Legendary jazz musicians to the Famous Fox Theater and to the Atlanta Federal Penitentiary where he received an accolade from former Mayor Maynard Jackson as Honorary Convict of the Year for his charitable work. He began a communications/management firm representing sports, music, and political clients, including Henry (Hank) Aaron and Isaac Hayes among many others. After bringing Hank Aaron out to Los Angeles to appear on Happy Days, Johnny got his taste for the Hollywood lifestyle. In the 80’s he produced music videos and later became one of the largest distributors of music videos in the nation. His music video chart was published weekly in Rolling Stone, TV Guide and USA Today. He also produced a book and video called ‘Cooking With Country Stars’ featuring recipes, photos, and bios from 36 top country music stars. His second book titled ‘Koncert Kitchen’ featured recipes he prepared for many of his celebrity clients which take Under 5-10 minutes, costing 5-10 dollars and containing 5-10 ingredients.
After moving to San Francisco, Ciao, who had always cooked for his clients and friends, took his culinary talent to new levels. He developed a relationship with legendary concert promoter Bill Graham who introduced Johnny to the Grateful Dead, Carlos Santana, Huey Lewis, Buddy Miles, Chris Isaak, and many other music greats. He created backstage food and went on to cook for many of these artists one on one in their homes, at recording studios, on the road and various locations. He then lived with the King of Pop Michael Jackson at Neverland helping him back to health and creating foods that would keep his energy level up for peak performance.
Johnny went on to appear on major television and radio programs throughout the World, as he continues to do today. For the past 20 years, he has presented his Music and Food Events for major charitable organizations and also spends time taking care of his elderly mother.
His 3rd book and cable series called ‘Eating Life’ is set to be released in 2020. It’s a story about his years in the business with extraordinary details of his life as an entrepreneur – simmered with ongoing parties, creative endeavors, relationships, and staying alive in today’s World of Madness!
After using Symphonic Seasonings you will automatically become a Killer Chef in your own Koncert Kitchen.
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310 927 2586
845 595 6115
Johnny Ciao Website
Chives are of the onion family, with a similar but more delicate flavor. They are cultivated in temperate regions worldwide, and are best fresh, or, as Vanns are, freeze dried. We buy chives from California and Oregon, from growers who are often small but provide a premium product. An advantage we have because of our size is that we can buy excellent products from growers too small to be of interest to large spice companies. Chives are used chopped in sauces, salads, vegetables, eggs, and are a classic component to Fines Herbes.
Chesapeake Bay Seafood Blend
An interesting blend, and a particularly good choice for people on salt-free diets. The inspiration came from a similar blend popular with the Dupont Family, who primarily used it in seafood casseroles. I find it great in crab cakes and fish soups, and a welcome addition to many dishes. A great salt substitute.
Cajun Crab Boil
Cajun Crab Boil is similar to recipes available in Louisiana cookbooks. It’s a pretty product, and also very hot and very popular. Besides being used to flavor crabs, shrimp and other seafood, Cajun Crab Boil works well as a pickling spice.
Chinese Five Spice Powder
A few years ago, this was the only Chinese Five Spice you could find in the market. The Washington Post, among other sources, has said that ours is the best Chinese Five Spice powder. One reason ours is so well accepted is we are very careful of the amount of star anise that we use. Anise is not a favorite flavor of Americans, but without it the Chinese Five Spice blend is unbalanced and less authentic. We have deviated from the classic tradition when blending Chinese Five Spice. We use less star anise than other spice suppliers. The result is a blend which Americans like better.
The dried seeds of the coriander plant. It is an annual plant of the parsley family, also known for its leaves, the herb, cilantro (see above). Coriander was named in an Egyptian papyrus of 1550 B.C. and in the Old Testament in Exodus 16 – “Manna was like coriander seed, white.” We sell both whole and ground coriander. We advise buying only a few months’ supply or buying it whole and grinding it as you use it. I find that stale coriander has an unpleasant musty smell, while the freshly ground, has a fantastic sweet fragrance. It could be a perfume. The flavor of coriander and the aroma reminds us of bolognas and frankfurters, because it is a principal flavoring ingredient. It is an essential ingredient of chilies, curries, and pickles, and is used to flavor breads, cheese, fish, meats, baked goods, and alcoholic and non-alcoholic beverages.
Cream of Tartar
Fine, white powder derived from a crystalline acid. It is added to candy and frosting mixtures for a creamier consistency and to egg whites before beating to improve stability and volume.
This highly potent pepper will add zing to all of your fired up and hot dishes.
Chili Powder, Ancho
A dark smokey chili powder with a deep rich flavor and mild to medium heat.
Chili Powder, Dark
Dark in color, this chili powder is sure to add some punch to your next dish.
Celery is a member of the parsley family and is derived from a wild variety called smallage. India and China produce excellent celery seed, but it is also cultivated in Europe and the U.S. The flavor and aroma might be described as a combination of celery, fennel and anise. The root is called celeriac which is a mild vegetable popular in Europe. A delightful seasoning for sauces, salads, vegetables, and many other dishes. An absolute must in potato salad. Used carefully, celery seed becomes the secret ingredient in many dishes. It mysteriously improves the flavor without calling attention to itself. Celery seed, used with tarragon, actually enhances the flavor of tarragon.
Our Creole Seasoning, a bit usual is actually a blend from Atchafalaya, the last Cajun stronghold in Louisiana. It is a result of an intermingling of the French and Indian cultures before the Louisiana Purchase. It is good in dishes calling for a Creole Seasoning and in other dishes where a sophisticated spicy blend is needed. A favorite use of mine is to add it to my dredging flour before sautéing fish.
Celery Seed, Ground
A ground version, a delightful seasoning for sauces, salads, vegetables, and many other dishes. An absolute must in potato salad. Used carefully, celery seed becomes the secret ingredient in many dishes. It mysteriously improves the flavor without calling attention to itself. Celery seed, used with tarragon, actually enhances the flavor of tarragon. California Salad Seasoning
Cloves are young, unopened dried flower buds of the clove tree, native to the Moluccas Islands in East Indonesia where we buy first-quality, hand-picked cloves. Cloves, whole or ground, are the most pungent and fragrant of spices and are extremely aromatic. Take care and use with discretion lest its flavor overpower others! 4 oz bottle. Cloves are used as garnishes as well as for flavor in the widest possible variety of dishes – with fruit, many sweet dishes, pickles, ham, pot roasts, stews, and vegetables such as beets, carrots, squash, pumpkin and sweet potatoes. The addition of cloves to a casserole of lamb and beans is magical.
Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise.
These small berries, which are native to Java and other Indonesian islands, are the unripe fruits of a plant belonging to the pepper family. They have a warm, turpentine-like aroma, and a aromatic — hot and glowing — and somewhat bitter taste. Cubebs are used in Indonesian cuisine and in spice mixtures such as raz el hanout. Can be added in place of allspice in any dish and are well suited to vegetable and meat dishes.
The aroma is strong, somewhat like a musty caraway. Like coriander, it is a difficult spice to keep because it deteriorates quickly after grinding. Cumin seed comes from an annual plant indigenous to Egypt, and was – and is – used by the civilizations of Greece, Rome, early Egypt and that of the Indus River. It is a necessity in Indian, Mid eastern and Mexican cuisines. In the U.S., cumin was once reserved for ethnic and exotic dishes. It is now often used every day in vegetables, rice and potato dishes as well as soups, meat loaf and even scrambled eggs.
Celery is a member of the parsley family and is derived from a wild variety called smallage. India and China produce excellent celery, but it is also cultivated in Europe and the U.S. The flavor and aroma might be described as a combination of celery, fennel and anise. The root is called celeriac which is a mild vegetable popular in Europe. A delightful seasoning for sauces, salads, vegetables, and many other dishes. An absolute must in potato salad. Used carefully, it mysteriously improves the flavor without calling attention to itself.
Cloves are young, unopened dried flower buds of the clove tree, native to the Moluccas Islands in East Indonesia where we buy first-quality, hand-picked cloves. Cloves, whole or ground, are the most pungent and fragrant of spices and are extremely aromatic. Take care and use with discretion lest its flavor overpower others! Cloves are used as garnishes as well as for flavor in the widest possible variety of dishes – with fruit, many sweet dishes, pickles, ham, pot roasts, stews, and vegetables such as beets, carrots, squash, pumpkin and sweet potatoes. The addition of cloves to a casserole of lamb and beans is magical.
Cumin is a difficult spice to keep because it deteriorates quickly after grinding. We sell cumin ground and whole. Our method of grinding, bottling, sealing and delivering in a timely fashion contributes to the freshness of this product.
Curry, because of turmeric and cumin, is difficult to keep fresh and hot. We grind, blend and ship it in a timely manner, and thus are able to keep our curry fresher than that of larger companies who have less flexibility in that area. We know that our curry has a fresh, clean flavor one and one-half years after bottling. I believe that most people claim that they dislike curry probably have only tasted a stale musty Curry.
Chili Powder, Pasilla
A key ingredient in Mexican and Southwestern cooking, the pasilla is a hot chili with a slightly fruity flavor.
This wonderful Mexican seasoning can be used as a dry marinade to pat on fish, beef, pork or chicken. It may also be used as the starter of a fine salsa or in other Mexican dishes and condiments. It is the necessary seasoning for Fajitas.
Chili Seasoning base is Ancho Chili peppers which have the dark, smokey flavor I love. Our blend utilizes both dark and light chilies for color and flavor, as well as oregano and cumin. Legend has it that Chili Seasoning was originally developed by a cook trying to duplicate curry by using American spices. Thus was created Chili Seasoning, if you believe this!
The aroma is strong, somewhat like a musty caraway. Like coriander, it is a difficult spice to keep because it deteriorates quickly after grinding. Cumin seed comes from an annual plant indigenous to Egypt, and was – and is – used by the civilizations of Greece, Rome, early Egypt and that of the Indus River. It is a necessity in Indian, Mideastern and Mexican cuisines. In the U.S., cumin was once reserved for ethnic and exotic dishes. It is now often used every day in vegetables, rice and potato dishes as well as soups, meat loaf and even scrambled eggs.
We sell both whole and ground coriander. We advise buying only a few months’ supply or buying it whole and grinding it as you use it. I find that stale coriander has an unpleasant musty smell, while the freshly ground, has a fantastic sweet fragrance. It could be a perfume. The flavor of coriander and the aroma reminds us of bolognas and frankfurters, because it is a principal flavoring ingredient. It is an essential ingredient of chilies, curries, and pickles, and is used to flavor breads, cheese, fish, meats, baked goods, and alcoholic and non-alcoholic beverages.
A green leafy herb, strangely neglected outside of France. It is native to SW Russia and S. Asia, but is widely cultivated in Europe. It is a great favorite in French kitchens where it is often called the “gourmet parsley”. It is used in sauces, soups, and salads, (particularly potato salad), and is one of the four Fines Herbes used in classic French cooking (e.g., omelettes, sauce ravigote).
Cardamom is considered the best. Cardamom grows wild in the rain forests of Southern India and Sri Lanka,but is also cultivated in other similar climates. Loose seeds and ground cardamom lose their flavor quickly. Cardamom can enhance both sweet and savory tastes. The flavor is in the small hard seeds, protected by the pods. In Indian cuisine, the whole pod is used in curries and garam masalas. In other cuisines it is used in puddings, pastries and ice creams. In various parts of the Mid and Far East, it issued in tea and coffee. The Vikings went to Constantinople to buy cardamom from traders and, to this day, it is an important ingredient in Scandinavian cakes, pastries, and breads.
Cardamom grows wild in the rain forests of Southern India and Sri Lanka, but is also cultivated in other similar climates. Cardamom can enhance both sweet and savory tastes. The flavor is in the small hard seeds, protected by the pods. In Indian cuisine, the whole pod is used in curries and garam masalas. In other cuisines it is used in puddings, pastries and ice creams. In various parts of the Mid and Far East, it is used in tea and coffee. The Vikings went to Constantinople to buy cardamom from traders and, to this day, it is an important ingredient in Scandinavian cakes, pastries, and breads.
Cardamom grows wild in the rain forests of Southern India and Sri Lanka, but is also cultivated in other similar climates. Loose seeds and ground cardamom lose their flavor much more quickly than the whole pods. Cardamom can enhance both sweet and savory tastes. It is used in puddings, pastries and ice creams. In various parts of the Mid and Far East, it is used in tea and coffee. The Vikings went to Constantinople to buy cardamom from traders and, to this day, it is an important ingredient in Scandinavian cakes, pastries, and breads. 4 oz bottle
Chipotle Peppers, crushed
Hot peppers are indigenous to the New World, but spread worldwide with Columbus. They are variously classified as a vegetable, or berry and, when dried, a spice. The seeds, veins, and skin contain the pungent hotness in chili peppers. There is little aroma but taste varies from mild to fiery hot. These are hot and have a slightly smokey flavor.
A spicy and fruity flavor of the Islands, using lime and coconut as well as spices of the region. You will find this well-balanced seasoning great on fish, chicken and pork as well as vegetables and salads.
A biennial plant of the parsley family, it has been used for at least 5,000 years, and cultivated in Europe since medieval times. Caraway is grown in Holland and Egypt. The small tannish brown seeds have a pungent aroma, a flavor that’s sharp but faintly sweet, with an astringent aftertaste. Caraway gives rye bread its distinctive flavor. It is particularly good as a flavoring for pork.
Cinnamon Sticks, 3″
Korintji AA cinnamon tastes less harsh and has more fragrance than the Indonesian cinnamon familiar to most cooks. These sticks are carefully selected from the upper branches of trees growing in southwest Sumatra. Some cinnamon is mixed with cassia. Cassia is similar, but redder and has a harsher taste and a shorter shelf life. The history of cinnamon is intertwined with the history of transportation, with battles lost and won, and with the Old Testament. For example, Exodus, Chapter 30 contains a description of how to mix a holy anointing oil, using cinnamon, cassia and myrrh. Cinnamon is used in thousands of ways. Its appeal is universal.
California Salad Seasoning
California pioneered the fast, fresh, light cuisine which has become an American trademark. Our California Salad Seasoning is typical of the kind of salad dressing mix made popular by that state. A nice blend of fresh, fragrant, mild herbs, to be shaken into either a vinaigrette or creamy based salad dressing. It makes a great dip added to sour cream, yogurt, and/or cream cheese.
H - L
Herbs for Fish
Herbs for Fish is a blend based on one used for several hundred of years by fishermen around Lake Como in Italy. They add it to oil and use it to baste fish while cooking over coals by the lake front. It seems to be a universally appreciated flavor and is useful in many dishes. This is really a ubiquitous blend. It’s good in tomato soup, on chicken, in tomato casserole dishes, and in pasta salads.
Lemon Pepper makes a decided difference in many dishes including a simple potato salad. It’s a marvel on fish and chicken, great on fresh sliced tomatoes, and particularly pleasant with vegetables.
An Italian blend of oregano and other herbs. It is an easy product to use. You get fine flavor with very little effort and, for these reasons I recommend it highly.
From the evergreen shrub, juniper berries, found throughout the Northern hemisphere are new to U.S. cooking but have long been a staple of European dishes. The flavor of juniper marries well with sauces for game and pork. It is often used in sausages and patès, and in sauerkraut. The berries should be crushed to bring out the flavor. Juniper also flavors gin as well as other spirits such as schnapps and some beers.
Narrow, fibrous, pale green leaves grown from the bulbous base of this tropical grass, with a clear smell and taste of lemon. The base and lower shoots of the plant are used in Southeast Asian cooking and give a fresh, aromatic taste to many Thai, Malay, and Indonesian dishes. Combines well with garlic, shallots and chilies, and with fresh coriander to flavor fish, shellfish, chicken, and pork.
The traditional Jamaican blend of herbs and spices, the origin of the word “jerk” is obscure, but is thought to derive from a word used by the Arawak Indians for sun-dried beef, charqui or jerky, later revived by African runaways and their descendants in Jamaica. A blend of Jamaican peppers, herbs and spices for use on beef, chicken, or even seafood like porgy or snapper.
A ground version of the popular pepper, perfect for adding to chili’s soups and firing up your favorite recipes.
Lemon and Dill
It is very popular, very useful, and very simple to use. I use it in potato salad, with fish in many variations, on chicken, and even on lamb. It makes a good, easy dip with sour cream, yogurt and/or cream cheese.
M - O
The lacy growth surrounding the kernel of a nutmeg seed. This evergreen tree, which is unique in that it produces two distinct spices, is native to the Moluccas, also known as the Spice Islands. Today, one-third of the worlds supply comes from Grenada, W.I. Mace was used heavily from the Middle Ages to this century. Sadly its popularity has declined. Mace and nutmeg have similar rich, warm aromas and a highly aromatic taste. Mace is milder and more subtle. It is also more expensive (partially due to the time consuming production process). Beware, mace is sometimes mixed with nutmeg and sold as pure mace. Mace is particularly helpful in savory dishes. If used wisely, it can enhance flavor without adding flavor of its own. In oyster stew for example, it seems to intensify the oyster flavor. It gives a lift to bechamel sauce, souffles, and cream cheese desserts. I prefer mace to nutmeg with sweet potatoes.
Nutmeg has been in continuous use for countless thousands of years. It may be the earliest used spice. In the past if people could only afford one spice, the choice was always nutmeg. In the Middle Ages, nutmeg was used in almost every dish. I find I put it in dishes as diverse as apple pie and spinach. Nutmeg blends well with other spices and is good, not only in sweet foods such as pies and cakes, but in savory dishes as well.
Mexican oregano, which has a stronger, some say harsher flavor, than it’s Mediterranean counterpart, but holds up well in spicy Mexican cooking. Restaurants often prefer the Mexican.
Marjoram has long been one of the most prized herbs. It is less robust, more sweetly scented and delicate than its cousin oregano. It can be substituted for oregano to achieve a more subtle flavor. Eqypt is the principal source of marjoram. We select marjoram which has a pleasantly aromatic and minty-sweet flavor with a slight background bitterness. In modern kitchens, it is the herb with 1,000 uses. I especially like it with beans, peas and spinach. It is also good in salads and stuffings.
The culinary nigella plant is native to Western Asia, the Middle East, and Southern Europe. It is grown primarily in India, where it is used extensively in the cuisine of all regions. It is used in many spice mixtures of the area. The nigella seeds are very small, black in color, with a lightly aromatic, peppery flavor. It can be used as a pepper substitute. Add to buttered vegetables (cabbage or zucchini) to give them an exotic flavor and crunchy texture. Rub seeds into steak before grilling. Also used to season bread in the Middle East.
Marjoram’s robust relative, may be the most popular herb in the world; there’s probably not a cook who does not use it. We sell two kinds of oregano. Primarily, we sell Greek or Turkish (Mediterranean) oregano. Mediterranean oregano has a nice pleasant flavor, related to marjoram but more pungent. The Italians add this to all manner of dishes. It is most often used in its dried form.
This blend of chipotle flakes, Mexican oregano and other chili flakes has a hot smoky flavor. It is great as a sprinkle for pasta, pizza and salads. Enlivens southwestern dishes, especially salsas and tomato sauces. Try it in a marinade for shrimp with olive oil and lime juice or vodka.
A particularly pungent and spicy version of dry mustard, not for the timid!
The essence of the Mediterranean can be found in this sun dried tomato, orange, garlic, fennel rub. Use generously as you would any rub. Rubbing it by the handful on pork, chicken, fish or beef and then grill the meat. Otherwise use as the seasoning mix for a marinade or the seasoning for a great sauce. It has no salt.
Nutmeg has been in continuous use for countless thousands of years. It may be the earliest used spice. In the past if people could only affordone spice, the choice was always nutmeg. In the Middle Ages, nutmeg was used in almost every dish. I find I put it in dishes as diverse as apple pie and spinach. Nutmeg blends well with other spices and is good, not only in sweet foods such as pies and cakes, but in savory dishes as well. The whole-nut version, grate it for each recipe for more intense flavor than with the ground nutmeg.
The ubiquitous herb, the most popular and the most versatile. It brings out the flavor of other herbs and so is always in Fines Herbes and Bouquet Garni. Dried parsley does not have the distinct flavor of fresh, but it is easier to use and is often a necessity. American drying processes are improving, and the color and flavor of our California parsley is closest to fresh – far superior to most other sources. Parsley is rich in vitamins, calcium and iron.
Pepper, Ground White
The whole subject of peppers is complicated. White pepper is the final version of pepper. It’s the ripest of the peppers with a distinct flavor but little aroma. White pepper is processed by soaking the peppercorn in water for up to a week. The outer black covering is washed off leaving the white inner core. White pepper is preferred by a number of countries, the British for example. Most cuisines use white pepper in dishes where specks would be unattractive, e.g., white sauce.
This mix of whole spices comes from Bengal in the east of India where it is used to flavor vegetable dishes. Can be put into hot oil to perfume it before other ingredients are added.
Peppercorns, Rainbow Blend
Rainbow Pepper (Poivre Irisè) was one of the first products our supplier offered, in fact they were the first in the U.S. to sell this mix. It is a blend similar to ones used in France for many years. Maxim’s Restaurant claims they were using this pepper blend in 1920. It has pink and green peppercorns plus four other peppers. We use Tellicherry black, two kinds of white, and a tiny bit of Sichuan, which produces a very flavorful blend. Every pepper used is there for a purpose, some because they’re more aromatic, some because they are more flavorful, or mellower, or hotter. Use it any place you would use pepper.
My Pesto Seasoning is the best on the market. We use a very fresh basil and we use minced garlic rather than garlic powder. It also contains pine nuts. A cook can take this product, add cheese and oil and presto – pesto! Of course it certainly is not as good as making your own fresh Pesto from basil, but it is so much better than any other dried product that we are particularly proud of it. It makes an especially good Pesto salad, and enables you to make a passable Pesto even when fresh basil is unavailable.
Tellicherry is the best of the black peppers. It is bigger, bolder in color, finer in flavor and aroma. Tellicherry is a newcomer to the pepper market; it has only been available for the past 20 years. It is a close relative to Malabar, and grows in the same region of India.
Peppercorns, Cracked Tellicherry
Tellicherry is the best of the black peppers. It is bigger, bolder in color, finer in flavor and aroma. Tellicherry is a newcomer to the pepper market; it has only been available for the past 20 years. It is a close relative to Malabar, and grows in the same region of India.
Pepper, Ground Tellicherry
The ground version of Tellicherry. It is bigger, bolder in color than other peppers, finer in flavor and aroma. Tellicherry is a newcomer to the pepper market; it has only been available for the past 20 years. It is a close relative to Malabar, and grows in the same region of India.
A pungent mint used for both sweet and savory dishes, as well as in drinks such as the famous mint julep.
Pink peppers aren’t really peppers. They are berries with a sweet peppery flavor. The French have used pink peppercorns for hundreds of years in desserts such as Floating Island Custards, as well as in patès, sausage seasonings and savory dishes. Today we all use them in various fish, meat, vegetable, and salad dishes. Pink peppercorns are useful for color as well as taste.
Spanish paprika has a particularly fine color, but little flavor. That flavor seems to dissipate further with cooking. Check out our Hungarian Paprika if you are in need of an intensely flavored one. We sell Spanish paprika to restaurants for color. Everyone is familiar with its use on hard boiled eggs and salads. Paprika has more vitamin C than oranges.
Sichuan pepper is the Chinese pepper. It is not the spice that creates the heat in Sichuan food. It adds a more pungent than hot flavor, and it is one that delineates Sichuan cuisine. The hot that also is typically Sichuan comes from Chinese chili peppers. Sichuan pepper is necessary in Sichuan cuisine and is often used in other Chinese cuisines as well.
An English mixture of whole spices. This blend is used for pickled fruits and vegetables and for spicing vinegar.
The whole subject of peppers is complicated. White pepper is the final version of pepper. It’s the ripest of the peppers with a distinct flavor but little aroma. White pepper is processed by soaking the peppercorn in water for up to a week. The outer black covering is washed off leaving the white inner core. White pepper is preferred by a number of countries, the British for example. Most cuisines use white pepper in dishes where specks would be unattractive, e.g., white sauce. There are several types of white peppers. Mantoux is most often sold in the U.S.
Peppercorns, Green – (Freeze Dried)
Green peppercorns are the mildest of the peppers. These peppercorns come from France, where the freeze-dried process preserves the original flavor and the clear green color. Green peppercorns are useful not only for color but also for the mellowness that is preferable in dishes such as steak au-poivre or with mild flavored fish. Green peppercorns seem to have an affinity for fruit and I use them in salad dressings made with raspberry vinegar and, on occasion, as the secret ingredient in sorbets.
Malabar is a good pepper that is easily available. It is not as strong, less black and certainly less aromatic than Tellicherry. It is available in specialty food stores and for many years was the best pepper available in the U.S.
Pine Nuts grow in many parts of the world. American Indians have harvested them in the West for thousands of years. Chinese pine nuts are known for their crisp texture and uniform size. The nutty flavor and crunch of pine nuts enhance many dishes. They give a special touch to a tossed salad, and Pesto wouldn’t be Pesto without pine nuts! They are often used in Spanish and Italian cuisines, both in savory dishes and desserts.
Pepper & Spice
Pepper and Spice is a blend that has been used in this country since the 1700′s. There was a recipe in a Philadelphia cookbook, or actually just a pamphlet, that was printed in 1710 with this recipe for pepper. It was called Kitchen Pepper. Pepper and Spice is very popular in Europe. It was available in Paris as early as 1600. It was popular in this country until the turn of the century when it began to be sold in a ground form. Once ground, peppers and spices begin to lose flavor, each at a different rate, so that the blend becomes unbalanced and thus unpleasant. For this reason it fell out of favor. It’s a fine blend of peppers, coriander and mustard seed. You know that time of year when the only thing you can get fresh is carrots? Well, Pepper and Spice is just wonderful on carrots. There are many restaurateurs who use this blend with great success. Yellow Brick Bank, for example, has made its reputation on a veal dish.
The ripe seed of the opium poppy. The plant’s well known narcotic properties come from the unripe seed pods, and are not present in the ripe seeds. The poppy seeds most common in Europe and America have the distinction of being the only blue spice. Those common in India are creamy yellow, and in Turkey they are brown and often made into a paste for Turkish sweets. Poppy seeds are most often used to flavor breads and desserts, but poppy seed butter is superb over fish and noodles. It lends a nut-like flavor to green beans, potatoes, spinach, carrots, zucchini and other types of squash.
Q - S
This spice mixture appears in all sorts of food. It was used so often by the French that it is called Quatre Epice in every language; it is always the same ingredients, i.e., cinnamon, nutmeg, allspice, and cloves. The cinnamon, nutmeg, and allspice are always used in equal proportions; the cloves are in one-half the amount of any of the others. The French use it in pates, with squash and fruit dishes. We use it in pumpkin pie and fruit cake recipes.
Rosemary, which grows wild around the Mediterranean coast, means “dews of the sea.” Our rosemary grows in France or Spain, depending on the quality of the crop for that year. We require rosemary to have a lovely, pungent, bittersweet flavor and a delicious piney fragrance. Rosemary leaves are a little leathery and are best finely chopped for culinary use or else sprinkled on meats before grilling or roasting over coals when barbecuing.
Shallots are related to garlic and onions, but are more delicate in flavor than garlic and more aromatic than the onion. The name is derived from the Greek Ascalon, a city of the Philistines, in what is now Syria. They were considered a culinary delicacy then and still are today. Traditionally shallots are associated with French cuisine, and blend well with the two foundation ingredients in French cooking, tarragon and wine. Before making gravies, curries or cream sauces, the shallot bulbs are peeled and sauted lightly in butter. Used raw, their delicate flavor goes well in various kinds of salads.
Sage needs rocky areas for good growing conditions in order to achieve a special pleasing mellowness. We sell Dalmation sage which is grown along the Yugoslavian coast. The flavor is pungent and the aroma powerful but fragrant and never harsh. Sage is the perfect seasoning for pork, chicken and stuffing. It is especially appreciated by the Italians, where it is used in many meat and pasta dishes.
Rosemary, cut and sifted
Raz el Hanout is an interesting blend of sweet spices essential to Moroccan cooking. I find that this blend brings together fruit and meat wonderfully. Besides couscous and other Moroccan dishes, there are classic European recipes for fruit and meat. A recipe, Pork and Prunes, appears often in old cookbooks. I had tried it once and found it only fairly interesting. When I developed Raz el Hanout, I made it again and it was absolutely terrific. It took what I considered to be a mundane dish and lifted it to new heights.
Composed of the dried stigmas of a fall blooming crocus and with the distinction of being the most expensive spice in the world because it must be hand picked, over 5,000 to equal an ounce. We sell only top-of-the-line Spanish branched saffron. The color is deep red and the fragrance superior. We’ve tried others – Israeli, Indian, etc. – but none compare. It is important to buy the saffron threads, not ground saffron, which is easily and often adulterated. These threads should be broken up and infused in hot liquid giving even color and flavor to the recipe. Turmeric is no substitute for saffron! Saffron is widely known as the necessary ingredient in paella, bouillabaisse, and rice dishes.
Sumac is a nonpoisonous red berry that gives a distinctive tangy lemon flavor to chicken, grilled meat, yogurt sauces and Middle Eastern bread salad. The berries were used by the Romans before lemons reached Europe. The Lebanese and Syrians sprinkle sumac on fish; the Iraqis and Turks add it to salads; and the Iranians and Georgians season kebabs with it.
One of the world’s oldest spices and one of the most versatile grown for food use. Mexican sesame has a mild almond-like flavor which is intensified when toasted. Since they are delicately flavored, they can be used in more or less unmeasured amounts in any dish where chopped nutmeats would be used. Creamy colored sesame seeds are 50% oil and are a source of valuable cooking oil. The seed’s sweet nut-like flavor is intensified when toasted and good on breads, cakes, vegetables, etc. In the Middle East the ground seeds are made into halvah, a sweetmeat and into tahini, a creamy paste used as a sauce base.
Raz El Hanout
Raz el Hanout is an interesting blend of sweet spices essential to Moroccan cooking. I find that this blend brings together fruit and meat wonderfully. Besides couscous and other Moroccan dishes, there are classic European recipes for fruit and meat. A recipe called Pork and Prunes, appears often in old cookbooks.This blend can take a mundane dish and lift it to new heights.
Savory has an aromatic piquant flavor and fragrant aroma somewhat like thyme, however, more peppery with minty overtones. Europe calls savory the bean herb because it adds such a delicious aroma to both green and dried beans. It is also an important ingredient in poultry seasoning. It is clearly an excellent addition to meats, chicken and chicken soup, salads, sauces and eggs. 4 oz bottle.
This “hottish” powder is widely used in southern Indian Brahmin cooking to flavor braised and stewed vegetables and sauces. The dal (yellow splits and white gram beans) in the blend gives it a nutty taste and also serves as a thickening agent. Best used within 3-4 months.
A 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
Sage needs rocky areas for good growing conditions in order to achieve a special pleasing mellowness. Dalmation sage is grown along the Yugoslavian coast. The flavor is pungent and the aroma powerful but fragrant and never harsh. Sage is the perfect seasoning for pork, chicken and stuffing. It is especially appreciated by the Italians, where it is used in many meat and pasta dishes.
Sesame Seeds, Black
One of the world’s oldest spices and one of the most versatile grown for food use. Black sesame seeds are used primarily in Japanese and Chinese cooking. The oil is darker and stronger and is added to flavor dishes at the end of cooking.
T - Z
Tandoori is one of our most popular products and is my favorite. I have been making Tandoori chicken for years.The recipe is simple: mix a tablespoon of spice with a tablespoon of yogurt, slather it on the chicken and bake or grill. The result tastes as if you’ve been in the kitchen for days.
One of my favorite cuisines 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 will use Vindaloo on venison and other wild game.
French and Russian are two types of Tarragon. rench tarragon has a deep green color, while Russian tarragon is often grayer with somewhat brownish leaves. In addition, French tarragon has a wonderful aroma which is slightly licorice. When used in cooking, it absolutely perfumes the house. Tarragon is used to flavor egg dishes and omelets and is an essential in Fines Herbes and Sauce Bernaise. It is good with roasted meats, fish and especially good with chicken. One of the easiest and most elegant of recipes is Tarragon Chicken. This classic dish calls for stuffing the cavity with handfuls of tarragon and basting with lemon and butter.
A typical Thai seasoning with cilantro and lemon flavors, hot and sweet background flavors. Can be used as a flavoring in soups or as a dry rub or in wet marinades with chicken, fish, and pork. Essential ingredients in satay. Excellent in cold noodle salad.
Tunisian Spice Blend
This unique blend is used in vegetable dishes and with lamb.
A root with a fierce aroma and biting taste. Grated or a wasabi paste (tepid water and wasabi) mixed with a soy dipping sauce is used with Sashimi, a Japanese raw fish dish. When used with sushi, wasabi paste is used for flavor and to help the fish adhere to the rice filling. It is also used with meat dishes. Useful for stimulating the palate, which makes them ideal for hors d’oeuvres.
Thyme is one of the oldest and most popular herbs and is used in almost every cuisine. It is greenish gray in color with tiny leaves. It is a powerfully aromatic herb, with a strong, slightly minty, bitter flavor. It is harvested from March to September. In this season, it produces a higher volatile oil content and is more attractive than the winter harvest. Thyme is one of the essential herbs in Bouquet Garni and is used for flavoring soups, stews and stuffings. It goes well with potatoes, beans, fish, meat and poultry.
A member of the ginger family. Like ginger, the rhizomes comprise the spice. India is the main producer of turmeric. A less popular Indian turmeric is Alli Peppi. I prefer its mild earthy flavor. It is slightly peppery, slightly bitter and very aromatic. Turmeric is essential to many Asian dishes – curries, vegetarian dishes and lentils. It is also a traditional textile dye, e.g., the “saffron” robes of the Buddhist monks. Turmeric is the secret ingredient in commercial mustards, barbecue sauces, mayonnaise and soups. I use it with chicken and fish.
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.