Time for a Taste of Something New - Penzeys Spices

Celery Flakes
Celery flakes are nice to have on hand when you need a
tablespoon or two of celery. Use 1 TB. to equal one small
fresh stalk. Throw into soup or stock, but for roasts or
casseroles, rehydrate before adding. Cover 1 TB. in 3 TB.
water, let stand 5 minutes, drain off extra liquid.
1⁄4 cup jar (net .3 oz.) #30533 $ 1.79
1⁄ 2 cup glass jar (net .7 oz.) #30559 $ 3.75
1 oz. bag #30562 $ 3.39
4 oz. bag #30546 $ 7.95
8 oz. bag #30588 $ 14.89
Celery Salt
Celery salt is a wonderful seasoning for beef- perfect for
roast beef, pot roast, steaks on the grill, or mixed in
meatloaf, ¹/2 -1 tsp. per lb., with pepper and garlic.
Traditional for sprinkling in tomato juice and what could
be better than a Bloody Mary topped with a generous
sprinkle of celery salt? Hand-mixed from: fine salt and
celery.
1⁄4 cup jar (net 2.1 oz.) #20930 $ 2.59
1⁄ 2 cup glass jar (net 4.6 oz.) #20956 $ 4.09
4 oz. bag #20943 $1.99
8 oz. bag #20985 $ 2.85
1 lb. bag #20914 $ 4.60
Celery Seed
Black pepper is the best spice for beef, but good cooks
also add a touch of celery. Whole celery seed is used in
salad dressings, soups and pickling recipes, and
rubbed on large cuts of meat. Ground celery is used
more sparingly to season smaller, quicker cooking cuts.
Use half as much ground celery as whole celery.
Whole Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #51136 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51152 $3.29
4 oz. bag #51149 $ 2.45
8 oz. bag #51181 $ 3.89
1 lb. bag #51110 $ 6.80
Ground Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #41133 $2.29
1⁄ 2 cup glass jar (net 1.9 oz.) #41159 $ 3.55
4 oz. bag #41146 $ 2.95
8 oz. bag #41188 $ 4.85
1 lb. bag #41117 $ 8.70
Charnushka (Nigella Sativa)
Black, smoky seeds also known as black caraway or
kalonji. From India.
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.15
1⁄ 2 cup glass jar (net 1.9 oz.) #51257 $3.29
4 oz. bag #51244 $ 2.45
Chervil
A sweet herb often used in Europe in the same way we
use parsley flakes. From Holland.
1⁄ 4 cup jar (net .15 oz.) #30638 $ 1.59
1⁄ 2 cup glass jar (net .4 oz.) #30654 $ 3.25
4 oz. bag #30641 $ 7.95
Chesapeake Bay Seasoning
Traditional East Coast seafood and meat seasoning.
Hand-mixed from: salt, paprika, mustard, ancho, celery,
black and red pepper, dill, caraway, allspice, ginger,
cardamom, thyme, bay, mace, cinnamon, savory and cloves.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 3.19
1⁄ 2 cup glass jar (net 2.7 oz.) #21058 $ 5.29
4 oz. bag #21045 $ 4.59
See SPICE INDEX on page 61
Chicago Steak Seasoning
Robust and smoky, loaded with flavorful chunks of
Tellicherry black pepper. Gives great grilled flavor to
steaks, burgers, ribs, chicken and turkey. Shake on
heavily, 1-2 tsp. per pound. For great BBQ sauce, mix 1
TB. in 1 cup tomato sauce. Hand mixed from: salt,
Tellicherry black pepper, sugar, garlic, onion, lemon zest,
citric acid, and natural hickory smoke flavor.
1⁄4 cup jar (net 1.6 oz.) #29933 $ 4.25
1⁄ 2 cup glass jar (net 3.6 oz.) #29959 $ 7.35
4 oz. bag #29946 $ 5.99
8 oz. bag #29988 $ 10.85
1 lb. bag #29917 $ 20.60
Chinese Five Spice Powder
As America redefines its diet, increasing consumption
of vegetables and starches, and cutting fats and meat
portions, it makes sense to borrow from those who
have cooked this way throughout history. Chinese
stir-fry is quick, easy and very versatile, combining well
with all meats and vegetables. Hand-mixed from: China
cinnamon, star anise, anise seed, ginger and cloves.
1⁄4 cup jar (net .9 oz.) #11039 $ 3.65
1⁄ 2 cup glass jar (net 2.1 oz.) #11055 $ 6.09
4 oz. bag #11042 $ 6.69
8 oz. bag #11084 $ 12.15
1 lb. bag #11013 $ 23.20
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 teaspoons Chip & Dip Seasoning in 1
cup sour cream. Try it with light sour cream or a mix of
yogurt and sour cream. For the strongest flavor,
refrigerate an hour before serving. Hand-mixed from:
dehydrated vegetables (onion, red and green bell
peppers), lactose, salt, hydrolyzed soy protein, horseradish
powder, sugar, garlic powder, parsley, black pepper,
paprika, turmeric, spice extracts, citric acid.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 4.09
1⁄ 2 cup glass jar (net 3.8 oz.) #26758 $ 6.99
4 oz. bag #26745 $ 5.29
8 oz. bag #26787 $ 9.39
1 lb. bag #26716 $ 17.70
Chives
Freeze-drying allows chives to maintain a very
close-to-fresh flavor and texture, and bright green
color. Even the very small amount of moisture on a
salad will rehydrate them. Give a hint of garden herb
freshness to omelets, chicken soup, baked potatoes
and vegetables. Freeze-dried and circle cut. From
California.
1⁄4 cup jar (net .05 oz.) #30733 $ 1.55
1⁄ 2 cup glass jar (net .1 oz.) #30759 $ 2.65
1 oz. bag #30762 $ 5.35
Cilantro
Cilantro is one of the main, distinctive flavors in Mexican
cooking, especially in salsa, soups, and salads. Cilantro is
sometimes called Chinese parsley, as it is also used heavily
in Asian cooking. Dried Cilantro is not quite as nice as the
fresh, but it is easier to keep on hand and has good strong
flavor. Cilantro is the leaf of the coriander plant. Cilantro is
used heavily in most of the world where its unique flavor
seasons salads, tacos, curries, guacamole, soups and
stews. Dehydrated, broken leaf. From California.
1⁄4 cup jar (net .1 oz.) #30838 $ 1.45
1⁄ 2 cup glass jar (net .3 oz.) #30854 $ 3.09
1 oz. bag #30867 $ 3.65
4 oz. bag #30841 $ 8.59
8 oz. bag #30883 $ 16.19
Shredded Beef
Barbara Hill (story on page 9) tells us, “This is a
family favorite and can be used as a filling for
tacos, enchiladas or burritos.”
2-3 lbs. boneless beef chuck roast, fat
trimmed
3 TB. red wine vinegar
1 1 ⁄2 Cups beef broth (or 1 1 ⁄2 Cups water
plus 1-2 tsp. BEEF SOUP BASE)
2 TB. CHILI POWDER
1 tsp. GROUND CUMIN
Cut the roast into 3-4 chunks and place in a
slow cooker or Dutch oven. In a bowl combine
the red wine vinegar, beef broth, CHILI
POWDER and GROUND CUMIN. Pour over the
meat. Cover and cook on low in a slow cooker
for 7-8 hours or on the stovetop over low for 3
hours, until the meat is very tender and pulls
apart easily. For the final hour of cooking,
remove the beef and shred it, then return to
the pan/slow cooker. Mix with the juices, cover
and cook another hour.
Prep. time: 5 minutes
Cooking time: 3-8 hours
Serves: 8-12
Nutritional Information: Servings 12; Serving Size 1/2
cup (108g); Calories 160; Calories from fat 60; Total fat 6g;
Cholesterol 75mg; Sodium 115mg; Carbohydrate 1g; Dietary
Fiber 0g.
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