Sea Salts & Sea Salt Blends Coupon Front A DE

Transcription

Sea Salts & Sea Salt Blends
A
DE
Introducing new McCormick® Sea Salts & Sea Salt Blends
To try the new McCormick® Sea Salt and Sea Salt
Blends on your menu free, simply purchase and fill
out this form completely. To receive your rebate
(maximum $40), mail the completed form with your
distributor invoice to the McCormick & Co., Inc.
address provided on the back of this form.
Description
McCormick® Asian Style Spiced Sea Salt
McCormick® Mediterranean Spiced Sea Salt
McCormick® Mediterranean Sea Salt, Coarse Grind
McCormick® Mediterranean Sea Salt, Fine Grind
McCormick Item Code
Size
Gross Weight
900051560
900051558
900051561
900051559
11 oz. tin dibby
10 oz. tin dibby
16 oz. tin dibby
17 oz. tin dibby
5.98 lbs.
5.70 lbs.
8.04 lbs.
8.35 lbs.
Coupon Front
CONCEPT PHASE
DESIGN PHASE
Client: McCormick
Job #: 07MC1028 Coupons
File Name: 07MC1028 AsianSeaSalt Cpn.ai
Date/ Artists: xx.xx.xx pf
Last Revision: 12.21.07 bk
Printout Date: 12.21.07
410.771.5566
PRODUCTION PHASE
Revision: 3
Change Order: 13
Die:
Size: 8.5” x 5.5”
Application: Adobe Illustrator CS2
ART IS: 100% PROOF IS: 100%
NOTE: PROOF IS
NOT COLOR ACCURATE
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This layout has not been approved by
H&D for legal and regulatory standards.
H&D INTERNAL APPROVAL
SIGNATURES NEEDED IN ALL PHASES
CLIENT CONCEPT & DESIGN PHASE/FROZEN
SIGNATURES NEEDED IN DESIGN PHASE ONLY
Account Service
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To receive your rebate on McCormick® Sea Salts & Sea Salt Blends, fill out this form completely.
MAIL MY REBATE TO: (Please Print Clearly)
Name of Establishment
Your Name
Title
Street Address
(No P.O. Box No.’s Please)
City/State/Zip Code
Business Phone Number
E-mail Address
Distributor Name
City/State/Zip Code
Sales Representative
Broker
PRIMARY TYPE OF OPERATION: (Check One)
❏ Business & Industry
❏ Family/Casual Dining
❏ Nursing Home
❏ Cafeteria
❏ Caterer
❏ Fast Food (QSR)
❏ Fine Dining
❏ Recreational/Entertainment
❏ College/University
❏ Hospital
❏ Retail Store
TO SPEED UP DELIVERY OF YOUR CHECK:
• Fill out this form completely. Purchase product within the start and end dates noted below.
• Attach the foodservice distributor invoice (membership clubs excluded) with the purchased product
circled or highlighted.
• One rebate limit per flavor per operator. Maximum rebate $40.00.
• Cannot be combined with any other offer.
• Use this original form; no reproductions accepted.
• Allow 4-6 weeks for delivery. Postmark request on or before dates shown below.
• Refund will be mailed to the operator. Mail claim to: McCormick Food Service Division Rebate,
P.O. Box 291206, San Antonio, TX 78229
❏ Convenience Store
❏ Hotel/Motel
❏ Schools (K-12)
❏ Correctional Institution
❏ In-Transit Feeder
❏ Vending
AVERAGE NUMBER OF MEALS SERVED PER DAY:
❏ Under 100 Meals
❏ 300-499 Meals
❏ 1,000-1,999 Meals
❏ 100-299 Meals
❏ 500-999 Meals
❏ 2,000-4,999 Meals
❏ Deli
❏ Military
❏ 5,000+ Meals
IMPORTANT: This offer is not valid on cases offered for resale. Distributors are not eligible for this
offer. Chains or affiliated groups must participate on an individual unit basis. Rebate cannot be
combined with any other McCormick Food Service rebates or promotional offers. Coupon void
where prohibited or restricted. Offer good only in the continental United States and Hawaii. Must
be mailed by the operator. Bulk submissions from the distributors not allowed.
INVOICE START DATE
INVOICE END DATE
POSTMARK NO LATER THAN
FEBRUARY 1, 2008
NOVEMBER 30, 2008
DECEMBER 31, 2008
Visit our Website at www.mccormickfoodservice.com © 2008 McCormick Food Service Division Reorder #674)
Coupon Back
CONCEPT PHASE
DESIGN PHASE
Client: McCormick
Job #: 07MC1028 Coupons
File Name: 07MC1028 AsianSeaSalt Cpn.ai
Date/ Artists: xx.xx.xx pf
410.771.5566
PRODUCTION PHASE
Revision: 3
Change Order: 13 release
Die:
Size: 8.5” x 5.5”
NOTE: PROOF IS
NOT COLOR ACCURATE
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They’re big.They’re bold.They’re flavors you can see. Introducing McCormick
Big ’n Bold Spice Blends: Monterey, Key West, and Santa Fe.Three colorful,
coarsely -ground seasoning blends that are incredibly flavorful and incredibly
easy to use. Sprinkle or rub Big ’n Bold Spice
Blends onto poultry, seafood and meats.Toss
them onto salads and pasta. Add them to
sauces, soups and vegetables.The intense
burst of flavor in each and every spice in
Big ’n Bold Spice Blends adds a variety of
new tastes to your favorite recipes. So go
ahead, add Big ’n Bold Spice Blends to your
signature dishes.Your customers won’t
believe the flavors — until they see them.
Monterey, Key West, and Santa Fe.Three distinctive, coarselyground seasoning blends that deliver the bigger, bolder
flavors consumers all across America are craving.With spice
consumption up, these incredibly flavorful spice blends won’t
let you down. So go ahead, add Big ’n Bold Spice Blends to your
signature dishes.The intensity of each and every spice will add
new flavors to your favorite recipes.
Monterey Style:
One of California’s culinary creations, this blend brings the mellow aroma and
taste of slowly roasted garlic, accented by colorful red bell peppers, to any dish.
Key West Style: The sunny delight of fresh lemon peel fused with a Mediterranean mix of basil, thyme,
rosemary, marjoram and sage.This blend imparts a unique aroma and adds zest to any recipe.
Santa Fe Style: This sweet-spicy blend of chili peppers, cumin, coriander, onion and garlic is a “must have” ingredient for favorite
Mexican or Tex-Mex dishes.
SERVING SUGGESTIONS
Magnificent Monterey Pasta
Watercress,Walnut and
Mandarin Orange Salad
Yield: 24 Servings
Yield: 24 Servings
1 1/2 cups olive oil
6 cups zucchini, julienned
6 cups yellow squash, julienned
6 cups roasted red peppers, julienned
3 cups red onions, julienned
1 1/2 cups Big ’n Bold Monterey
12 pounds penne pasta, cooked
3 cups Parmesan cheese, shredded
Heat olive oil in large sauté pan; add in vegetables
and seasoning. Sauté for 3-4 minutes until vegetables
are tender. Add penne pasta and toss to combine
well. Portion into 24 pasta bowls and top with
shredded Parmesan cheese.
24 bunches watercress, cleaned and 1/2
of stem removed
1 1/2 cups walnut halves
3 cups Mandarin orange segments
1 1/2 cups red onions, thinly sliced
3 cups olive oil
1 1/2 cups orange juice
4 tbsp. Big ’n Bold Key West or Monterey
Combine watercress, walnuts, orange segments and
red onion and toss lightly to combine. Mix olive oil,
orange juice and seasoning blend. To assemble, you
may plate watercress mixture onto chilled salad
plates and drizzle with dressing or combine dressing
with watercress mixture in large bowl and mix
gently to coat.
PRODUCT DESCRIPTION
McCormick® Big ’n Bold Monterey Style — Roasted Garlic & Red Bell Pepper
Item #
32071
Pack/Size
6/21 oz.
Cube
0.38
Gross Weight
9.38
Big ’n Bold Santa Fe Fajita Marinade
Yield: Marinade for 12 lb. sliced chicken,
beef or pork
6 tbsp. Big ’n Bold Santa Fe
2 tbsp. coarse black pepper
1 tbsp. red pepper flakes
1 tbsp. dried minced onion
2 tbsp. whole oregano leaves
2 tbsp. dried parsley flakes
1 1/2 cups vegetable oil
1 1/2 cups red wine or cider vinegar
2 tbsp. lime juice
Combine all ingredients together in stainless steel
bowl and whisk for 1 minute. Add sliced chicken,
beef or pork and allow to marinate for 30-60
minutes before grilling or sautéing.
General Uses and Tips For All Three Blends:
• Use as a rub for beef, chicken, pork, fish and other seafood. Use approximately
1 tbsp. per pound.
• Use as a toss. Use approximately 1 tbsp. per pound of cooked, oiled or
buttered noodles.
• Use as a shake-on topping or seasoning for pizzas.
McCormick® Big ’n Bold Key West Style — Lemon, Basil & Thyme
Item #
32072
Pack/Size
6/20 oz.
Cube
0.38
Gross Weight
9.00
McCormick® Big ’n Bold Santa Fe Style — Chili, Cumin & Garlic
Item #
32073
Pack/Size
6/19 oz.
Cube
0.38
For information call:
1-800-322-SPICE
Gross Weight
8.63
• Make great spices for wrap sauces or sandwich spreads. Mix 1 tbsp. Big ’n Bold
with 1 cup mayonnaise.
• Use to flavor melted butter for dipping fried, baked or grilled seafood.
Mix 2 tbsp. of Big ’n Bold to 1 pound melted butter.
• Use to season steamed veggies as a healthy alternative to butter.
• Use in dips for crudités trays. Mix 1 cup sour cream with 1 tbsp.
Big ’n Bold.
• Add to red sauces and salsa to boost the flavor. Use as a topical
shake-on for garlic bread.
McCormick & Company, Inc., Food Service Division
226 Schilling Circle, Hunt Valley, MD 21031
www.mccormick.com
Reorder #466
© McCormick & Company, Inc. 2001
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CARIBBEAN JERK SEASONING
from McCormick
CARIBBEAN JERK SEASONING
Spicy, sassy, rich and bold--the taste of the islands, captured in Caribbean Jerk Seasoning. Tropical red and black peppers, allspice, cloves and
other ingredients deliver the heat, sweetness and "Hey Mon!" flavor that's migrated from the Caribbean to mainstream America. Recreate the
time-consuming cuisine in one easy sprinkle, marinade or rub when you Flavor Up! with McCormick.
SERVING SUGGESTIONS AND RECIPES
• Lightly rub both sides of steaks, hamburgers, chicken, fish,
pork, or lamb and grill or pan fry.
• To use as a marinade, mix 1 cup oil, 1/4 cup lemon juice, and
1/2 cup Caribbean Jerk Seasoning. Coat meat and
refrigerate 2 hours or longer, Grill or pan fry.
• Sprinkle generously on vegetables for grilling (zucchini,
yellow squash, peppers, tomatoes).
• Sprinkle generously on thick tomato slices and broil.
BAKED POTATO TOPPING
Stir 1 tablespoon Caribbean Jerk Seasoning into 1 pint sour
cream. Serve as a topping for baked potatoes or as a dip.
EXOTIC BAKED HAM
Use 1 teaspoon Caribbean Jerk Seasoning per 2 pounds ham.
Rub seasoning into surface of ham before baking.
CARIBBEAN VEGETABLE SOUP
Add 1/2 teaspoon Caribbean Jerk Seasoning per pint of
vegetable soup. Heat and serve.
PRODUCT DESCRIPTIONS
McCormick® Caribbean Jerk Seasoning
Item#
Pack/Size
Cube
Gross Weight
32498
6/18 oz.
.38
8.10 lbs.
57182
3/6 lb.
.83
19.5 lbs.
1-800-322-SPICE
McCormick & Company, Inc.
FOOD SERVICE DIVISION
226 Schilling Circle
Hunt Valley, Maryland 21031
http://www.mccormick.com
Reorder #418
CARIBBEAN RICE
Add 1 teaspoon Caribbean Jerk Seasoning per pint of water for
cooking rice.
STEAMED SHRIMP JAMAICAN-STYLE
Add 1/4 cup Caribbean Jerk Seasoning to 20 ounces liquid for
steaming shrimp.
PORK KEBOBS
Sprinkle 1 tablespoon Caribbean Jerk Seasoning per pound of
pork cubes. Thread on skewers.
GRILLED FRESH TUNA
Arrange 3 pounds fresh tuna steaks in single layer in stainless
steel pan. Mix 1/4 cup lemon juice, 1/2 cup olive oil and 1/4 cup
Caribbean Jerk Seasoning. Pour over tuna. Turn to coat well.
Cover and marinate 1 hour or longer. Broil or grill.
CARIBBEAN CHICKEN SALAD
Lightly coat eight 4-ounce boneless, skinless chicken breasts with
Caribbean Jerk Seasoning. Grill. Cut in thin strips. Combine
with 1 cup pineapple chunks, 1/2 cup chopped scallions and 1/2
cup cashews. Mix 1/2 cup olive oil and 1/4 cup malt vinegar.
Blend well. Pour over chicken mixture. Toss. Serve warm or cold
as a sandwich filling in croissants, pita bread or sandwich rolls.
Also serve over fresh greens as a salad entree.
YIELD: 5 servings
Sea Salts & Sea Salt Blends
It ’s that lit tle something extra
for your customers that can mean
a lot of extra sale s for you.
Sell Sheet Front
CONCEPT PHASE
DESIGN PHASE
Client: McCormick
Job #: 07MC1028 Sell Sheets
File Name: 07MC1028 AsianSeaSalt SS2.ai
Date/ Artists: xx.xx.xx LK
410.771.5566
PRODUCTION PHASE
Revision: 2
Die:
Size: 8.5” x 11”
NOTE: PROOF IS
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Introducing Sea Salts That Are Distinctly Delicious!
Chefs worldwide have discovered the subtle, pure flavor
of natural sea salts. Harvested naturally from evaporated
sea water, McCormick® Sea Salts add a distinctive,
sophisticated flavor to your recipes, unmatched by
traditional salt seasonings.
The attractive tin dibby’s compact design makes storage a
snap. You can even keep it next to the stove for easy
access to great flavor. The tin’s wide-mouth opening easily
accommodates a scoop or measuring device. And its
tamper-evident seal ensures integrity and improves
product safety.
Asian Spiced Shrimp with Apricot Sauce
Asian Style Spiced Sea Salt: Natural Sea Salt combined
This is a very elegant appetizer or entree of shrimp coated with
McCormick® Asian Spiced Sea Salt. It is served on pasta and drizzled
with an apricot sauce.
with an Asian range of spices that include garlic, ginger, and
sesame seed.
Serves 4
Serves 24
Ingredients
Mediterranean Coarse Grind Sea Salt: All natural salt is
hand-harvested in the Mediterranean for a visually appealing
and naturally tasting sea salt.
1 tbsp.
½ tsp.
1 tsp.
1/8 tsp.
1 lb.
2 tbsp.
1/3 cup
1 tbsp.
2 tbsp.
¾ tsp.
6 lbs.
¾ cup
McCormick® Ground Mustard
McCormick® Anise Seed
hot water
McCormick® Turmeric
shrimp (16-20 count), peeled, deveined
oil
Mediterranean Fine Grind Sea Salt: All natural salt is hand-
¼ cup
1 ½ cups
apricot preserves
harvested in the Mediterranean adds a delicate and fresh flavor.
1 tbsp.
1/3 cup
lime juice, fresh
1 tbsp.
1/3 cup
soy sauce, lite
¼ tsp.
1 ½ tsp.
4 cups
24 cups
spaghetti pasta, cooked
Mediterranean Spiced Sea Salt: Natural Sea Salt blended
with a Mediterranean range of spices that include garlic, basil,
and oregano.
Features:
-
Naturally white in color
Higher mineral content
Higher purity compared to other sea salts
User friendly tin dibby container
Benefits
-
Variety of menu applications
Ingredient for many recipes
Delicate and fresh flavor profile
Adds texture to many types of food
Blends well and dissolves more quickly than table salt
Wide mouth tin dibby allows easy access for user
Heat a small skillet on medium heat. Add mustard and anise seeds;
cook and stir about 2 minutes or until fragrant. Immediately pour
out of hot pan to avoid over-toasting. Finely crush seeds using a
small food processor, a clean coffee grinder, or a mortar and pestle.
Pour into small bowl. Stir in hot water and turmeric. Let stand
5 minutes. Coat shrimp evenly with seed mixture.
Heat oil in large skillet on medium heat. Add shrimp; cook 3 to
5 minutes or just until shrimp turn pink, turning once. Divide
cooked pasta among 8 serving plates. Top with shrimp. Drizzle with
Apricot Sauce. Sprinkle with additional spiced sea salt, if desired.
Apricot Sauce
Trend Update:
Mix apricot preserves, lime juice, soy sauce and spiced sea salt in
small bowl with wire whisk until well blended.
The increased use of sea salt is partly due to the growth in
ethnic cuisines and restaurants in the United States. Many
foodservice operators and consumers are substituting sea
salt for regular table salt.
Description
McCormick® Mediterranean Spiced Sea Salt
McCormick® Mediterranean Sea Salt, Coarse Grind
McCormick® Mediterranean Sea Salt, Fine Grind
Chef’s Tip
Use McCormick® Asian Style Spiced Sea Salt as a plate garnish for
extra visual and textural appeal.
McCormick Item Code
Pack/Size
Gross Weight
900051560
900051558
900051561
900051559
6/11 oz. tin dibby
6/10 oz. tin dibby
6/16 oz. tin dibby
6/17 oz. tin dibby
5.98 lbs.
5.70 lbs.
8.04 lbs.
8.35 lbs.
For distinctive recipes and ideas, visit our website
at www.mccormickfoodservice.com
1-800-322-SPICE
© 2008 McCormick & Company, Incorporated Reorder #673
Sell Sheet Back
CONCEPT PHASE
DESIGN PHASE
Client: McCormick
Job #: 07MC1028 Sell Sheets
File Name: 07MC1028 AsianSeaSalt SS2.ai
Date/ Artists: xx.xx.xx LK
410.771.5566
PRODUCTION PHASE
Revision: 3
Die:
Size: 8.5” x 11”
NOTE: PROOF IS
NOT COLOR ACCURATE
C
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Account Service
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Team Leader
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Legal
Creative Dir.
Regulatory
Production Mgr.
Other
Proofer
The American Heritage Dictionary defines
passion as “boundless enthusiasm.” At Lawry’s®,
that works for us. Our enthusiasm for food and
flavor has been breaking the boundaries and
setting new trends for over 70 years.
Seasoning
Center
Seasoned Salt
Product Code 2150080623 2150080620 2150080625 2150080610 Description
Seasoned Salt Seasoned Salt Seasoned Salt Seasoned Salt Package/Size
2/5 lb.
4/5 lb.
50 lb.
180 lb.
Seasoning Mixes
Product Code 2150080110 2150080615 2150080105 2150080740 2150080091 2150080785 2150080526 2150080545 2150080570 4100001510 1
Description
Package/Size
Taco Seasoning Mix 6/9 oz.
Taco Seasoning Mix 6/22 oz.
Taco Seasoning Mix 25 lb.
Stretch Taco Seasoning Mix 2/4.5 lb.
Fajitas Seasoning Mix 6/8.9 oz.
Mexican Rice Seasoning Mix 6/11 oz.
Chili Seasoning Mix 6/5.7 oz.
Spaghetti Sauce Mix 6/12 oz.
Sloppy Joe Seasoning Mix 6/15 oz.
Spatini Spaghetti Sauce 12/15 oz.
Seasoning Mix
Our track record as an industry innovator began in 1938, when
Lawrence L. Frank introduced Lawry’s ® Original Seasoned Salt as a
dry marinade for his famous prime rib. Frank began selling his unique
seasoned salt behind the counter at his restaurant. Soon, the product hit
grocery store shelves. And the rest, as they say, is culinary history.
Lawry’s ® decades of restaurant experience, combined with years of
market success, make us uniquely qualified to be your flavor expert.
Our product family, one of the industry’s most comprehensive selections
of seasonings and seasoning delivery systems, continues to evolve in
response to our customers’ needs. Of course, foodservice success today
can’t rely on flavor alone. That’s why Lawry’s ® is committed to making
certain you stay on top of menu trends by keeping up with consumer
preferences and providing you with seasoning solutions. These solutions
provide exceptional quality, great value and outstanding convenience.
In addition, we back it all up with a solid customer support program
that will increase traffic and build profits.
In summary, Lawry’s ® passion—and vision—is to be recognized as
the undisputed industry authority in seasonings and to continue to set
the standards for quality and flavor in the foodservice industry.
How can we help you?
Seasoned Rubs
Product Code Description
2150080370 2150080371 2150080372 Seasoned Beef Rub Seasoned Pork Rub Seasoned Seafood & Poultry Rub Package/Size
6/28 oz.
6/27 oz.
6/23 oz.
Spice Blends
Product Code 2150097592 2150080607 2150080606 2150080030 2150080350 2150080621 2150080622 2150080806 Description
Package/Size
Salt-Free 17 500/.5 g
Salt-Free 17 6/10 oz.
Salt-Free 17 6/20 oz.
Garlic Salt 6/28 oz.
Lemon Pepper 6/20.5 oz.
Original French Fry Seasoning 6/16 oz.
Ranch Flavor French Fry Seasoning 6/15 oz.
Seasoned Pepper 6/10.3 oz.
2
Los Angeles restaurateur
Lawrence L. Frank asked
one of his restaurant guests
what she thought about the
unique seasoned salt he’d
developed for his Lawry’s®
The Prime Rib Restaurant.
Her response? “I’ve never
tasted anything like it.You
should sell it.”
Lawry’s® Original Seasoned
Salt permanently changed
the way America seasons its
food. Lawry’s® Seasoned Salt
is the #1 selling seasoned
salt brand in the U.S.*
Seasoned Salt
“...savor the unmistakable blending
of herbs, spices and salt...”
Features
Benefits
u Consistent, Premium Quality Perfectly blended combination of paprika,
celery, turmeric, garlic, salt and other
spices ensures consistent savory flavor
with half the sodium of regular table salt.
No caking, clumping or stratifying.
u Rich Red Appearance Greatly enhances plate presentation.
Menu applications include everything from
steaks and burgers, soups and salads, to
potatoes, eggs and poultry.
u Versatile u Easy to Use u Economical Just shake on to add flavor.
Less than a penny per shake takes good to
great! Extends life of steam table foods by
revitalizing the flavor—less waste!
u Efficient Packaging Pour spout/shaker allows easy application.
Snap-tight lid assures maximum freshness.
u Healthy Half the sodium per shake of regular salt
and no added MSG.
u Profit Power Cost effective method for improving the
perceived value of your menu.
u Flavor Excitement Unparalleled delicious flavor boost that
really makes the difference.
America’s number one savory seasoning combines herbs, spices and salt to enhance the flavors of any dish.
3
180 lb tub not photographed.
See page 1 for additional packages/sizes.
*Source: AC Nielsen, ending December 2006
Everyone says variety is the spice
of life. At Lawry’s ®, we like to say
our Spice Blends provide enough
variety to make virtually any recipe
come excitingly alive. Lawry’s ®
Spice Blends offer the features you
want with the flavors your patrons
will love. We start with premium,
high-quality spices and herbs to
assure unsurpassed flavor. We blend
in consistent quality to guarantee
our spice blends won’t ever cake,
clump or fall apart. We add a
generous mix of versatility — so
you get lively flavor for all kinds of
dishes.And we pack every container
with a dash of time and labor
savings. Put it all together and you’ve
got the flavor, the quality and the
convenience you can count on
time after time. Shake after shake.
Spice Blends
“...suddenly, everyday dishes
jump off the plate...”
Features
Benefits
u Consistent, Premium Quality Superior quality blends of herbs and spices
ensure consistently delicious flavor with every
shake. No caking, clumping or stratifying.
u Attractive Appearance & Aroma Greatly enhances plate presentation
and food appeal.
u Versatile Eight excellent products let you season
everything from fried chicken to grilled
fish, pizza to potatoes, salads to vegetables.
u Easy to Use
u Profit Power Just shake on to make any recipe come alive.
Cost effective method for improving the
perceived value of your menu.
u Efficient Packaging Pour spout/shaker allows easy application.
u Healthy Enhance flavor without adding fat.
Less than a penny per shake takes good to
great! Extends life of steam table foods by
revitalizing the flavor — less waste!
u Economical u Flavor Excitement Your recipes will come alive with unique savory
flavors that put some real zest in your menu.
Lawry’s® Salt-Free 17 Seasoning is a tempting
marriage of herbs and spices— the perfect choice
for health-conscious customers.
Lawry’s® Lemon Pepper is an all-natural
combination of black pepper, real lemon peel
and other carefully balanced spices.
Lawry’s® Garlic Salt is a premium blend of coarse
ground garlic, salt and parsley that looks and tastes fresh.
Lawry’s® Seasoned Pepper is a robust blend of black
pepper, red bell peppers and select spices which combine for
a full-bodied flavor with a touch of sweetness and wonderful
plate appeal.
Lawry’s® Original French Fry Seasoning features a
distinctive cheddar cheese flavor.
Lawry’s® Ranch Flavor French Fry Seasoning puts a
delicious twist on seasoning fries with great ranch flavor.
See page 2 for packages/sizes.
For recipes, visit our website: www.mccormickfoodservice.com
4
When it comes to bringing you
on-trend flavor and applications,
Lawry’s® always goes the distance.
For instance, take our Seasoned
Rubs. We sourced the finest spices
from around the world and created
a family of classic rubs, each with
an irresistible combination of flavors.
While rubs are emerging as a flavor
concept in foodservice, Lawry’s® has
been perfecting the technique for
decades. Simply sprinkle or rub
Lawry’s® Seasoned Rubs onto food
before cooking and add marvelous
flavor and unforgettable texture
to any dish, along with striking eye
appeal, low sodium and high spice
content.You can give just about any
meat, seafood or vegetable a nice rubdown before cooking. Be assured
of some memorable additions to your
menu — and endless compliments
from your customers.
Seasoned Rubs
“...fabulous flavor, pleasantly crunchy
texture, irresistible visual appeal...”
Features
Benefits
uPremium Ingredients High spice intensity, low sodium blend
creates distinctive fresh flavor combinations.
A radical departure from hum-drum
seasoning alternatives.
uStand-out Texture Maximum plate presentation and flavor appeal.
Set your menu apart by adding to dishes
ranging from ahi tuna steaks to baked potatoes,
pork tenderloin to corn on the cob. Or use as
an ingredient in your favorite recipe.
uVersatile uEasy to Use Just shake on, rub in or sprinkle on, before or
after cooking, to boost flavor.
uProfit Power Instantly improves the perceived value of
your menu offerings and commands
higher price positioning.
uEfficient Packaging Pour spout/shaker allows easy application.
uHealthy Lots of flavor without lots of fat or salt.
Specially blended flavor combinations that
create a delicious impact on your menu.
uFlavor Excitement Lawry’s® Seasoned Beef Rub is a robust blend of roasted
garlic, cracked black pepper, mustard and caraway seeds.
Lawry’s® Seasoned Pork Rub is a nicely-balanced
presentation of red bell pepper, garlic, orange peel and parsley.
Lawry’s® Seasoned Seafood and Poultry Rub is an inviting
mixture of lemon zest, rosemary, black pepper and garlic.
5
Why are Lawry’s® Seasoning Mixes
standard ingredients in some of the
most-asked-for dishes in foodservice?
That depends upon whom you ask.
If you ask your customers, they’ll
say seasoning blends like Lawry’s®
Original Taco Seasoning Mix and
Lawry’s® Sloppy Joe Seasoning Mix
make tacos and Sloppy Joes taste
the way they’re meant to taste.
If you ask our customers, on the other
hand, you’re likely to hear words and
phrases like “ease of use” and “totally
convenient.”
Seasoning Mixes
“...from traditional to trend-setting, a variety
of tantalizing and authentic flavors...”
Features
Benefits
The fact is, Lawry’s® Seasoning Mixes
are specially prepared with the world’s
finest spices - for the most authentic,
tantalizing flavors that can’t be beat.
Our seasoning mixes range from
perennial favorites like Lawry’s® Chili
Seasoning Mix to on-trend offerings
such as our Fajitas Seasoning Mix.
u Consistent Top quality seasoning blends ensure
authentic, delicious flavor every time.
u Convenience Pre-mixed, pre-measured recipes.
Reduces labor costs and
improves efficiency.
u Easy to Use Stir in and cook for classic,
on-trend flavor appeal.
So get with the seasoning mixes whose
authentic, mouth-watering flavors can’t
be duplicated. Lawry’s® Seasoning
Blends. From the flavor experts.
u Economical Packed with flavor at value price.
No need to inventory ingredients
for scratch recipes.
u Quality Ingredients No artificial flavors.
Low sodium and sugar.
u Efficient Packaging Easy to store, quick use pouch packs.
Deliciously seasoned blends instantly
satisfy, adding authentic flavor twists
to your menu.
u Flavor Excitement Lawry’s® Original Taco Seasoning Mix features
a medium-spicy character with outstanding flavor.
Lawry’s® Mexican Rice Seasoning Mix is a
Southwestern classic that lets you effortlessly serve rice
with the inviting tastes of bell pepper, onion and garlic.
Lawry’s® Spaghetti Sauce Mix is loaded with taste and
convenience. Prepares in minutes yet holds up to eight
hours and refrigerates or freezes without losing flavor,
texture or appearance.
Lawry’s® Stretch Taco Seasoning Mix helps your taco
dollar go further — without skimping on quality. It meets
national school lunch program nutritional guidelines.
Lawry’s® Fajitas Seasoning Mix is a quality blend of
select peppers, herbs and spices that’s really helped
open up this sizzling food segment.
Lawry’s® Chili Seasoning Mix is made with only the
finest Mexican seasonings. Mild enough for school
cafeterias, yet flavorful enough to please chili fanatics.
Lawry’s® Sloppy Joe Seasoning Mix is a long-time
American favorite featuring classic great taste.
Lawry’s® Spatini Spaghetti Sauce Seasoning Mix
features a blend of all natural herbs and spices.
The perfect seasoning for fresh Italian sauce.
6
Easy Flavor Application
“...unlimited opportunities for the foodservice professional—
endless dining enjoyment for the patron...”
Shake it on. Pour it out. Rub it on. Blend it in. From traditional to trendy, simple fare to
culinary wizardry, Lawry’s® versatile product family opens up unlimited menu opportunities.
Start with the suggestions on these pages. Then get creative…
Seasoned Salt
Seasoned Pepper
Lemon Pepper
Salt-Free 17
Breakfast
Eggs & Omelets
Hash Browns
Cottage Cheese
Season Egg Substitute
Appetizers & Dipping Sauces
Mixed Nuts
Season Battered Zucchini
Shrimp Cocktail with
Lemon Pepper Cream
Veggie Chips
with Salsa
Breads & Pizza
Season Croutons
Bruschetta
Mediterranean Flat Breads
Focaccia
Sides
Mashed Potatoes
Spicy Cole Slaw
Lemon Pepper Rice
Scalloped Potatoes
Vegetables or
Vegetarian Entrees
Creamed Spinach
Oven Roasted Vegetable Pasta
With Butter on Asparagus
Veggies with Cheese
& Salt-Free 17
Poultry
Picnic Fried Chicken
Pepper Thyme
Grilled Chicken
Rotisserie Chicken
Orange Chicken
Jalapeno
Beef, Lamb or Pork
Prime Rib
Asian Pepper Steak
Mediterranean
Lamb Chops
Herbed Cheese
& Bacon Quiche
Fish or Shellfish
Seared Scallops
Pepper Crusted Salmon
Lemon Pepper Shrimp
Fish Baked in Parchment
Burgers or Sandwiches
Season the Classic Burger
Pepper Crusted Burgers
Grilled Lemon Pepper
Chicken Sandwich
Season Veggie Burgers
Seasoned Rub for Pork
Seasoned Rub for Seafood & Poultry
Seasoned Rub for Beef
Breakfast
Sprinkle on Hash Browns
Season a Chicken & Chile Omelet
Add Spice to Steak & Eggs
Appetizers & Dipping Sauces
Sprinkle on Deep-fried
Wonton Chips
Rub Shrimp & grill;
serve on Garlic Toast
Season Beef Wrapped Green Onions
Season Salad Croutons
Sprinkle on the edge of a Pizza Crust
Toss with Roasted Red Potatoes
Season a Hearty Potato Salad
Vegetables or
Vegetarian Entrees
Mix with Olive Oil &
brush on Pizza Crust
Sprinkle on Dressed
Baked Potatoes
Mix with Garlic & Olive Oil
& brush on Grilled Vegetables
Flavor Grilled Portabella
Mushrooms
Poultry
Rub a Turkey and Roast
Great on Rotisserie Chicken
Season a Grilled Eggplant &
Roasted Pepper Wrap
Mix with Cinnamon &
rub on Turkey Legs
Beef, Lamb or Pork
Mix with Brown Sugar
& crust a Pork Roast
Mix with Whipped Butter &
melt on Grilled Fish
Season Lamb Chops with
Rub & Mint
Toss Shrimp with Rub,
Lemon Juice, Garlic & Butter
Mix with Chile Powder & rub on Steak
for a Southwestern Style Entreé
Combine with Orange Zest, Garlic
& Mayo for Sandwich Spread
Rub a Fish Fillet & grill for a
Seafood Sandwich
Create a Garlic Pepper Burger
Breads & Pizza
Sides
Fish or Shellfish
Burgers or Sandwiches
Oil a Salmon Fillet, pat Rub on & grill
1-800-322-SPICE
www.mccormickfoodservice.com
© 2008 McCormick & Co., Inc.
Reorder #LAW001
Imperial / McCormick
Ideal Rack System Keeps
Spices Close at Hand
®
®
PANTRY
Sell Sheet Front
CONCEPT PHASE
DESIGN PHASE
Client: MCCormick
Job #: 06MC1020 Sysco Sell Sheet
File Name: 06MC1020 Sell Sheet dbl.ai
Date/ Artists: 12.13.06 PSF
Last Revision: 12.20.06 eh/bk
PRODUCTION PHASE
Revision#:
Change Order#:
Die:
Size: 8.5 x 11
Application: Adobe Illustrator CS
C
M
Y
K
NOTE: PROOF IS
NOT COLOR ACCURATE
Account Service
Brand
Team Leader
CBD Design
Artist
Legal
Creative Dir.
Regulatory
Production Mgr.
Other
Proofer
IDEAL SPICE PANTRY RACK
SYSCO SUPC
6096622
5228341
5285275
5228424
5517024
9806498
5228713
9765611
9806449
6639165
5228887
9806480
6923874
6639553
5229067
5229125
5264312
5229208
5229257
5229273
9806415
5661442
6639827
6638878
5229398
9806423
5229455
5229729
5913504
McC ITEM CODE
974685
974227
974416
974235
974417
900010604
974266
900010194
900010605
974150
974283
900010606
974698
974019
974301
974307
974412
974315
974321
974323
900010607
974502
974018
974140
974335
900010608
974341
974368
974210
PRODUCT DESCRIPTION
IMPERIAL/McCORMICK RACK
IMPERIAL/McCORMICK BASIL LEAVES
IMPERIAL/McCORMICK BAY LEAVES
IMPERIAL/McCORMICK CAJUN SEASONING
IMPERIAL/McCORMICK CARIBBEAN JERK SEASONING
IMPERIAL/McCORMICK CHILI POWDER, DARK
IMPERIAL/McCORMICK CUMIN, GROUND
IMPERIAL/McCORMICK GARLIC PEPPER, CALIFORNIA STYLE
IMPERIAL/McCORMICK GARLIC POWDER
IMPERIAL/McCORMICK GARLIC, GRANULATED
IMPERIAL/McCORMICK GINGER, GROUND
IMPERIAL/McCORMICK LEMON & PEPPER SEASONING SALT
IMPERIAL/McCORMICK MONTREAL CHICKEN® SEASONING
IMPERIAL/McCORMICK MONTREAL STEAK® SEASONING
IMPERIAL/McCORMICK NUTMEG, GROUND
IMPERIAL/McCORMICK ONION POWDER
IMPERIAL/McCORMICK OREGANO LEAVES
IMPERIAL/McCORMICK PAPRIKA, EXTRA FANCY
IMPERIAL/McCORMICK PARSLEY FLAKES
IMPERIAL/McCORMICK PEPPER, BLACK COARSE GRIND
IMPERIAL/McCORMICK PEPPER, BLACK PURE GROUND
IMPERIAL/McCORMICK PEPPER, BLACK SHAKER GRIND
IMPERIAL/McCORMICK PEPPER, BLACK TABLE GRIND
IMPERIAL/McCORMICK PEPPER, BLACK WHOLE
IMPERIAL/McCORMICK PEPPER, CAYENNE GROUND
IMPERIAL/McCORMICK PEPPER, RED CRUSHED
IMPERIAL/McCORMICK PEPPER, WHITE GROUND
IMPERIAL/McCORMICK SESAME SEED
IMPERIAL/McCORMICK THYME LEAVES
PACK/ SIZE
15/cs.
6/5 oz.
6/2 oz.
6/18 oz.
6/18 oz.
6/20 oz.
6/14 oz.
6/22 oz.
6/21 oz.
6/26 oz.
6/1 #
6/28 oz.
6/23 oz.
6/29 oz.
6/1 #
6/20 oz.
6/5 oz.
6/1 #
6/2 oz.
6/1 #
6/18 oz.
6/1 #
6/18 oz.
6/19.5 oz.
6/14 oz.
6/13 oz.
6/18 oz.
6/18 oz.
6/6 oz.
IDEAL SPICE PANTRY COUNTER PRODUCTS
5914908
6920326
5230040
5340229
974109
900018590
974400
982050
IMPERIAL/McCORMICK PEPPER, BLACK SHAKER GRIND HANDY FILL®
IMPERIAL/McCORMICK SEASONED SALT, TRADITIONAL
IMPERIAL/McCORMICK VANILLA, PURE
OLD BAY® SEASONING
3/2 #
2/4.5 #
6/Pts.
6/24 oz.
PANTRY
Ideal indeed! A simplified collection of core spices, plus a wall-mounted
system that keeps them within reach. SYSCO keeps you supplied with
flavorful Imperial®/McCormick® products, so your chefs are always ready
to add a dash of distinction.
McCormick & Company, Inc.,
Food Service Division
226 Schilling Circle,
For more information, recipes and ideas, visit www.sysco.com and
www.mccormickfoodservice.com or call 1-800-322-SPICE
© 2007 McCormick Food Service Division
Reorder #SYS088
Sell Sheet Back
CONCEPT PHASE
DESIGN PHASE
Client: MCCormick
Job #: 06MC1020 Sysco Sell Sheet
File Name: 06MC1020 Sell Sheet dbl.ai
Date/ Artists: 12.13.06 PSF
Last Revision: 12.20.06 eh/bk
PRODUCTION PHASE
Revision#:
Change Order#:
Die:
Size: 8.5 x 11
Application: Adobe Illustrator CS
C
M
Y
K
NOTE: PROOF IS
NOT COLOR ACCURATE
Account Service
Brand
Team Leader
CBD Design
Artist
Legal
Creative Dir.
Regulatory
Production Mgr.
Other
Proofer
SYSCO® IMPERIAL/MCCORMICK
®
Sodium, MSG and Kosher status listing
As the flavor expert, McCormick & Company has created this
reference guide to assist you in providing more flavor to customers
with dietary restrictions.
The majority of our herbs, spices, and seasonings have no added
sodium and can be used in most therapeutic diets. This guide
contains pertinent product information you can use to deliver great
flavor while reducing or eliminating salt content from a diet.
The chart also shows no MSG has been added to the majority
of our products, although monosodium glutamate or MSG occurs
naturally in many foods. This product information will help the
small percentage of your customers who experience a reaction
to MSG.
Additionally, many people are concerned about what they eat
because of religious or medical dietary restrictions. Nearly all of the
herbs, spices and seasonings listed here are Kosher and certified
by the Orthodox Union Kashruth Division to have the U symbol
on the label. This is an assurance the products have been
manufactured not only under the strictest sanitary conditions, but
also under the conditions required by the Orthodox Union.
Your customers can have it all
Now you can satisfy all your customers’ dietary needs while still
serving great flavor in every dish. Use this helpful reference guide
to plan imaginative menus with no restrictions on flavor!
®
For more information call: 1-800-322-SPICE
McCormick & Company, Inc. • FOOD SERVICE DIVISION
226 Schilling Circle • Hunt Valley, MD 21031
www.sysco.com or www.mccormick.com
Reorder # SYS031
Dietary Reference
Guide
Kosher
Description
Sodium/Serving
0
No MSG
Added
✓
U
Caribbean Jerk
0
✓
U
Paprika, Extra Fancy
0
✓
U
U
Paprika, Fancy Spanish
0
✓
✓
U
Paprika, Hungarian Style
0
0
✓
U
Parsley Flakes
0
✓
U
Pepper, Black Coarse Grind
Cumin Seed
0
✓
U
U
Curry Powder
0
✓
✓
U
Curry Powder, Madras
0
0
✓
U
Dill Seed
0
✓
U
Dill Weed
Fajita Marinade & Seasoning
440 mg-1/2 tsp
All Purpose (Seed Free)
0
✓
U
Fajita Seasoning & Marinade Mix, Savory
350 mg-1/2 tsp
Garlic & Herb (Seed Free)
0
✓
U
Fennel, Ground
0
It’s a Dilly® (Seed Free)
0
✓
U
Fennel Seed
Lemon & Pepper (Seed Free)
0
✓
U
Garlic, Gilroy Farms Minced Garlic in Oil
Spicy (Seed Free)
0
✓
U
✓
✗
Savory
3092 mg-100 g
✓
✗
U
Southwestern
2223 mg-100 g
✓
✗
✓
U
VANILLA
0
✓
U
Pure Vanilla (1 Fold)
Exempt-No Data
✓
U
0
✓
U
Imitation Vanilla
Exempt-No Data
✓
U
Pepper, Black Cracked
0
✓
U
Baking Magic Imitation Vanilla (2 Fold)
Exempt-No Data
✓
U
U
Pepper, Black Pure Grind
0
✓
U
Silver Medal Imitation Vanilla
Exempt-No Data
✓
U
✓
U
Pepper, Black Shaker Grind
0
✓
U
Premium Imitation Vanilla
Exempt-No Data
✓
U
0
✓
U
Pepper, Black Table Grind
0
✓
U
Clear Imitation Vanilla
Exempt-No Data
✓
U
0
✓
U
Pepper, Black Whole
0
✓
U
OTHER EXTRACTS
✗
U
Pepper, Cayenne Ground
0
✓
U
Almond, Imitation
Exempt-No Data
✓
U
✓
✗
Pepper, Red Crushed
0
✓
U
Banana, Imitation
Exempt-No Data
✓
U
✓
U
Pepper, Red Ground
0
✓
U
Brandy, Imitation
Exempt-No Data
✓
U
0
✓
U
Pepper, Red Ground Hot
0
✓
U
Butter Flavor, Imitation
Exempt-No Data
✓
✗
0
✓
U
Pepper, Red Seasoning, Mild
0
✓
U
Coconut, Imitation
Exempt-No Data
✓
U
Garlic, Granulated
0
✓
U
Pepper, White Ground
0
✓
U
Lemon, Pure
Exempt-No Data
✓
U
Garlic Juice
0
✓
✗
Pepper, White Whole
0
✓
U
Lemon, Imitation
Exempt-No Data
✓
U
0
✓
U
Pepper Supreme™
120 mg-1/4 tsp
✓
U
Maple, Imitation
Exempt-No Data
✓
U
Orange, Pure
Exempt-No Data
✓
U
Oregano Leaves, Mexican
U
Paprika, Ground
Cloves, Whole
0
✓
U
U
Coriander, Ground
0
✓
✓
U
Coriander Seed
0
0
✓
U
Cream of Tartar
0
✓
U
Cumin, Ground
0
✓
U
Lemon & Pepper (Seed Free)
0
✓
Mexican Blend (Seed Free)
0
Onion and Herb
Spicy Seasoning
0
✓
U
Cloves, Ground
All Purpose Recipe Blend
0
✓
U
Asian Blend (Seed Free)
0
✓
Garden Vegetable Seasoning
0
Garlic & Herb (Seed Free)
Home Fry Seasoning
Italian Blend
PORTION CONTROL PACKETS
Extracts/Food Colors
U
✓
Cinnamon Sugar
All Natural Garden Seasoning
Sodium/Serving
Glazes
3055 mg-100 g
0
0
Kosher
Kosher
✗
✓
✗
Garlic, Minced
Allspice, Ground
0
✓
U
Garlic Bread Seasoning, CA Style Roasted
60 mg-1/4 tsp
✓
✗
Peppercorn Melange™
0
✓
U
Allspice, Whole
0
✓
U
Garlic Bread Sprinkle
30 mg-1/4 tsp
✓
✗
Peppercorns, Pink
0
✓
U
Peppermint, Pure
Exempt-No Data
✓
U
Anise Seed
0
✓
U
Garlic Pepper, California Style
105 mg-1/4 tsp
✓
U
Pickling Spice
0
✓
U
Pineapple, Imitation
Exempt-No Data
✓
U
Anti Oxidant (Sulfite free)
0
✓
U
Garlic Powder, California Style
0
✓
U
Pickling Spice, Extra Fancy
0
✓
U
Rum, Imitation
Exempt-No Data
✓
✗
Apple Pie Spice
0
✓
U
Garlic Powder
0
✓
U
Pickling Spice, Special
0
✓
U
Strawberry, Imitation
Exempt-No Data
✓
✗
5 mg-1 tbsp
✓
✗
Garlic Salt
490 mg-1/4 tsp
✓
U
Poppy Seed
0
✓
U
FOOD COLORS
Gelatin
0
✓
✗
Poultry Seasoning
0
✓
U
Blue
Exempt-No Data
✓
U
Ginger, Ground
0
✓
U
Pumpkin Pie Spice
0
✓
U
Caramel
Exempt-No Data
✓
U
Greek Seasoning
160 mg-1/4 tsp
✓
U
Rosemary
0
✓
U
Green
Exempt-No Data
✓
U
0
✓
U
Rosemary, Ground
0
✓
U
Red
Exempt-No Data
✓
U
Herb Seasoning Classic
160 mg-1/4 tsp
✓
U
130 mg-1/4 tsp
✓
U
Egg Shade (Yellow)
Exempt-No Data
✓
U
Herbed Salt
250 mg-1/4 tsp
✓
U
Saffron, Ground
0
✓
U
Envelope
<1 mg-cup
✓
✗
0
✓
U
Saffron, Whole
0
✓
U
1 oz. for Iced Tea
<1 mg-cup
✓
✗
160 mg-1/4 tsp
✓
U
Sage, Ground
0
✓
U
PURE PAK
Italian Seasoning
0
✓
U
Sage, Rubbed
0
✓
U
Au Jus Gravy
500 mg-1 tsp
✗
✗
Juniper Berries
0
✓
U
Sage, Whole
0
✓
U
Brown Gravy
450 mg-2 tsp
✗
✗
190 mg-1/4 tsp
✓
✗
Salad Supreme®
60 mg-1/4 tsp
✓
✗
Chicken Gravy
440 mg-1 tsp
✗
✗
0
✓
U
Salad Toppins
90 mg-11/3 tbsp
✓
U
Chili Seasoning
290 mg-2 tsp
✓
✗
130 mg-1/4 tsp
✓
U
Salt & Pepper Twin Pack
Salt=370 mg-1/4 tsp
✓
U
Sloppy Joe Seasoning
430 mg-1 tsp
✓
✗
Mace, Fancy Ground
0
✓
U
Sausage Seasoning
540 mg-1/2 tsp
✓
U
Spaghetti Sauce
620 mg-1 tsp
✓
✗
0
✓
U
Savory Leaves
0
✓
U
Taco Seasoning
390 mg-2 tsp
✗
✗
Taco Seasoning (No MSG)
330 mg-2 tsp
✓
✗
Gravy Mix for Turkey
390 mg-2 tsp
✗
✗
Au Jus Gravy
380 mg-3/4 tsp
✗
✗
Brown Gravy
440 mg-1 tbsp
✗
✗
✓
U
35 mg-1/4 tsp
✗
U
Barbecue Spice
20 mg-1/4 tsp
✓
U
Basil, Ground
0
✓
U
Basil Leaves
0
✓
U
Bay Leaves, Ground
0
✓
U
Bay Leaves, Whole
0
✓
U
60 mg-1/4 tsp
✓
U
Bell Pepper, Red Dices, Dehydrated
0
✓
U
Bell Pepper, Green Dices, Dehydrated
0
✓
U
Big 'n Bold Spice Blends, Key West
100mg-1/4 tsp
✓
✗
Big 'n Bold Spice Blends, Monterey
80 mg-1/4 tsp
✓
✗
Big 'n Bold Spice Blends, Santa Fe
70 mg-1/4 tsp
✓
✗
Butter Flavored Salt
310 mg-1/4 tsp
✓
55mg-1/4 tsp
✓
U
Marjoram, Ground
Caraway Seed
0
✓
U
Marjoram Leaves
0
✓
U
Seafood Seasoning
115 mg-1/4 tsp
✓
U
Cardamom
0
✓
U
Meat Tenderizer
400 mg-1/4 tsp
✓
U
Season-All® Seasoned Salt
340 mg-1/4 tsp
✓
U
Caribbean Jerk Seasoning
110 mg-1/4 tsp
✓
U
Meat Tenderizer (Seasoned)
300 mg-1/4 tsp
✗
U
Seasoned Pepper
Celery Salt
290 mg-1/4 tsp
✓
U
Meatloaf Seasoning
460 mg-1 tbsp
✓
✗
Seasoned Salt, Traditional
Celery Seed, Ground
0
✓
U
Mesquite Barbecue Seasoning
55 mg-1/4 tsp
✓
✗
Celery Seed
0
✓
U
Mesquite Grill Seasoning
280 mg-1/4 tsp
✓
Bayou Cajun
Cajun Seasoning
Celery Stalks, Slices, Dehydrated
Char Broil Grill Seasoning
Chervil
U
D
Herbs, Spices, and Seasonings
210 mg-11/3 tbsp
Barbecue Seasoning, Pit
Bacon Bits, Imitation
Gumbo Filé
Herbes de Provence
Hickory Smoked Seasoning
Lemon 'N Herb Seasoning
Lemon Peel
Lemon & Pepper Seasoning
Rotisserie Chicken Seasoning
0
✓
U
370 mg-1/4 tsp
✓
U
Sesame Seeds
0
✓
U
U
Sesame Seeds, Black
0
✓
U
Sauce & Gravy Mixes
Arrowroot
Tea
0
All Purpose Table Shake (Seed Free)
BAGS
PET
0
✓
U
Mint Leaves
0
✓
U
Shallots, Freeze-Dried
0
✓
✗
Au Jus Mix
230 mg-3/4 tsp
✓
✗
115 mg-1/4 tsp
✓
U
Montreal Chicken® Seasoning
60 mg-1/4 tsp
✓
U
Southwest Seasoning
30 mg-1/4 tsp
✓
U
Brown Gravy Mix
340 mg-2 tsp
✗
✗
0
✓
U
Montreal Steak® Seasoning
170 mg-1/4 tsp
✓
U
Steak Seasoning
230 mg-1/4 tsp
✗
U
Chicken Gravy Mix
310 mg-2 tsp
✗
✗
125 mg- /4 tsp
✗
U
Taco Seasoning
430 mg-2 tsp
✓
✗
Chili Seasoning Mix
240 mg-1 tbsp
✓
✗
✗
1
✗
U
MSG - Flavor Enhancer
Chile Pepper, Ancho Ground
0
✓
U
Mushrooms, Freeze-Dried
0
✓
✗
Tarragon Leaves
0
✓
U
Spaghetti Sauce Mix
450 mg-1 tbsp
✓
Chile Pepper, Chipotle Ground
0
✓
U
Mustard, Ground
0
✓
U
Thai Seasoning
110 mg-1/4 tsp
✓
U
Beef Flavor Base
1670 mg-2 tsp
✓
✗
Chile Pepper, Guajillo Ground
0
✓
U
Mustard Seed
0
✓
U
Thyme
0
✓
U
Chicken Flavor Base
1270 mg-2 tsp
✗
✗
Ham Style Base
✓
U
Nutmeg, Ground
0
✓
U
Thyme, Ground
0
✓
U
60 mg-1/4 tsp
✓
U
Onion, Chef’s Cut
0
✓
✗
Turmeric
0
✓
U
Chili Powder, Dark
15 mg-1/4 tsp
✓
U
Onion, Chopped
0
✓
✗
Western Seasoning
240 mg-1/4 tsp
✓
✗
Chili Powder, Light
15 mg-1/4 tsp
✓
U
Onion, Granulated
0
✓
U
BREADINGS
Chinese Five Spice
0
✓
U
Onion, Minced
0
✓
U
Dijon Breading
250 mg-1 tbsp
✓
✗
Chives, Freeze-Dried
0
✓
✗
Onion Powder
0
✓
U
Parmesan Breading
310 mg-1 tbsp
✓
✗
Cilantro, Freeze Dried
0
✓
U
Onion Salt
450 mg-1/4 tsp
✓
U
Ginger Garlic Szechuan Style
0
✓
U
Cinnamon, Ground
0
✓
U
Orange Peel
0
✓
U
Hickory Smoke
0
✓
U
Cinnamon, Bakers Special
0
✓
U
Oregano, Ground
0
✓
U
Italian Blend
0
✓
U
Cinnamon, Korintji
0
✓
U
Oregano Leaves
0
✓
U
Roasted Garlic
0
✓
U
Cinnamon Sticks
0
✓
U
Oregano Leaves, Greek
0
✓
U
Cake
OLD BAY® Mate
®
0
Chili Powder, Choice
Chile Pepper, New Mexico, Ground
Bases
130 mg- /4 tsp
Chicken Seasoning
1
Flavored
Oils
Salt Free Seasoning Blends
3217.7 mg-100 g
Herb
Kosher
No MSG
Added
TABLE TOP BOTTLES
Sodium/Serving
No MSG
Added
✓
Description
Sodium/Serving
BOTTLES
Description
No MSG
Added
✓
Description
✓
1150 mg-2 tsp
✗
✗
Assorted Nonpareils
0
✓
✗
Cinnamon Imperials
0
✓
✗
Assorted Decors
0
✓
✗
Chocolate Decors
0
✓
✗
160 mg-1/4 tsp
✓
U
0
✓
✗
380 mg-11/3 tbsp
✓
✗
OLD BAY® Seasoning
Seafood One-Step® Shrimp & Crab Boil
Crab Cake Classic®
= Yes
✗
= No
A
NEW
TASTE
FROM A
FAMILIAR
PLACE...
MONTREAL CHICKEN SEASONING
Inspired by succulent food at outdoor cafes on sunny afternoons, Imperial/McCormick Montreal Chicken Seasoning combines the soft richness of onion and garlic with piquant black pepper and citrus, sweet bell peppers, paprika, and other ingredients. This north-of-the-border seasoning blend is equally at home on poultry, seafood, vegetables, and pasta. Sprinkle it on, make a
marinade, or add it to soups and sauces and you’ll awaken the tastes of old favorites.
Leave it to McCormick to bring new tastes to the plate. “Flavor Up!”
ZESTY CHICKEN
SEASONED CHICKEN BITES
1. Cut 11/4 pounds boneless, skinless chicken breasts
into 1/2-inch cubes.
2. Sprinkle 2 teaspoons Imperial/McCormick
Montreal Chicken Seasoning over chicken and
toss to distribute seasoning evenly.
3. Heat 1 teaspoon vegetable oil in non-stick electric
skillet at 325˚F. Add chicken and sauté until done,
about 5-6 minutes.
4. Spear chicken pieces with toothpicks and serve.
1
/4 cup olive oil
2 tbsp. white wine vinegar
2 tsp. Imperial/McCormick Montreal Chicken
Seasoning
1
/2 tsp. Imperial/McCormick Italian Seasoning
1 lb. boneless, skinless chicken breasts
Combine first 4 ingredients in large self-closing plastic bag
or glass dish. Add chicken; toss to coat. Refrigerate 2
hours. Remove meat from marinade; discard marinade.
Preheat grill or hibachi. Lightly grease grill rack. Grill
chicken 5-6 minutes per side or until thoroughly cooked.
Serve warm or cover and chill.
Montreal Chicken Seasoning
Item#
Pack/Size
Cube
Gross Weight
32517
6/23 oz.
.38
10.13
1-800-322-SPICE
Reorder #405
Zesty Chicken
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MONTREAL
STEAK SEASONING
from McCormick
MONTREAL STEAK SEASONING
Bold, brilliant, adventurous, Montreal Steak Seasoning captures the appeal of a hot juicy steak. Cracked black pepper, sweet
bell peppers, citrus and other savory ingredients accent the oniony garlic base that complements beef and pork so well. Mix it in a
marinade or put it in pasta and vegetables for take-notice taste. "Flavor Up!" with McCormick.
SERVING SUGGESTIONS
GRILLED VEGETABLES
Cut 4 pounds vegetables in pieces large enough to grill. Toss
with 1/2 cup olive oil and 1 1/2 teaspoons Montreal Steak
Seasoning. Grill vegetables.
MONTREAL BARBECUE SAUCE
Mix 1 tablespoon Montreal Steak Seasoning with 1 quart
ketchup. Brush on chicken, ribs or pork chops while cooking.
MARINADE FOR STEAK
Mix 1 pint red wine, 2/3 cup olive oil and 1 tablespoon Montreal
Steak Seasoning. Marinade 5 to 6 pounds steaks one hour or
overnight. Grill or broil.
SPICY MUSTARD CHICKEN
Arrange 8 pounds chicken parts in single layer in full-size
shallow steam table pan. Mix 1 teaspoon Montreal Steak
Seasoning with 8 ounces brown mustard. Spread over chicken
parts. Bake in 325° F oven 1 hour.
McCormick® Montreal Steak Seasoning
Item#
Pack/Size
Cube
Gross Weight
57194
6/26 oz.
.38
11.25 lbs.
57195
3/7.0 lb.
.83
23.30 lbs.
1-800-322-SPICE
Reorder #419
HAMBURGERS
Sprinkle 1/8 teaspoon Montreal Steak Seasoning on each side
of 4-ounce hamburger patties. Broil or grill.
WHOLE KERNEL CORN
Heat 1 1/2 quarts whole kernel corn. Stir in 1/4 cup butter or
margarine and 1/2 teaspoon Montreal Steak Seasoning.
MONTREAL PORK CHOPS
25 boneless loin pork chops
1 cup fine dry bread crumbs
2 tbsps. Montreal Steak Seasoning
Method:
1. Trim all visible fat from pork chops.
2. Mix bread crumbs with Montreal Steak Seasoning.
3. Coat chops with crumb mixture. Place pork chops in single
layer in full-size shallow steam table pan.
4. Bake in 350° F oven for 40 minutes. Turn chops after 20
minutes. Alternative method: Pan fry chops 7 to 9 minutes
per side.
A GLOSSARY
ALLSPICE, so named for its flavor-resembling a
blend of cloves, cinnamon, and nutmeg, imparts
a rich, warm flavor to most long-cooking dishes.
Jamaican soups and stews require a few berries
for traditional flavor. The Germans adore its subtlety in Sauerbraten and the English use it to flavor traditional Spiced Beef and Plum Pudding.
Try it in baked goods and mulled drinks.
OF
ANISE, with its warm licorice-like and mildly fennel-like taste, was once thought to be a charm
against bad dreams and the evil-eye. Popular in
liqueurs and candies, it is also a known digestive
aid. The French sweeten their Eclairs with its
extract, and Italian bakers know it to be the
secret ingredient in Biscotti. (Purchase only
seeds and extract as the ground form quickly
loses flavor).
SYSCO® IMPERIAL/MCCORMICK
SPICES, HERBS & SEASONINGS
BASIL, also the Greek word for King, has long
been known as the King of Herbs. This versatile
herb has a special affinity for tomatoes and is
much loved by Italian cooks. Delicious in Chicken
Cacciatore. Also popular in Greek seafood dishes. Try in marinades for meats, fish, and
vegetables. Basil blends well with oregano,
parsley, rosemary, thyme, sage, and saffron.
BAY LEAF, also known as Laurel. In Greece and
Rome, bay leaves were a symbol of honor and
used to crown the heads of victors in battle,
Olympic champions, poets, and scholars. Bay
leaf is most popular in Mediterranean dishes.
Excellent simmered in a wine-based sausage
and pepper stew as well as tomato-meat sauces
combined with cloves and cinnamon.
BLACK PEPPER is obtained from berries that
grow in clusters and are picked while still green.
Its flavor is much stronger than that of white pepper. In ground form it releases flavor quickly.
Whole peppercorns are found in a number of
spice mixtures including the french mixture
Quatre-Épices. Black pepper is one of the most
popular spices in the United States and can be
used to enliven nearly every dish.
®
CARAWAY, with its dill and anise-like flavor, has
always been popular in English baked goods,
such as cookies and seed cakes, and gives rye
bread its distinctive acrid-warm flavor. Most root
vegetables are enhanced by a sprinkle of caraway in ground form, and it has a particular affinity for potato dishes. Try it in German Potato
Dumplings for authentic flavor.
General Guidelines for Spice Measurement
Spice/Herb
CARDAMOM, with its pungent lemony flavor,
enhances both sweet and savory dishes. It is
essential to Indian cookery, from pilafs and curries to creamy dessert dishes, and is one of several spices found in the traditional Indian spice
mixture known as Garam Masala. Cardamom is
delicious in mulled drinks, especially Swedish
Glögg, and often flavors Middle Eastern coffees.
CORIANDER is a seed with a faintly citrus-like
aroma and a mild mint taste. An essential ingredient in Curry, Garam Masala, and Pickling Spice,
it is extremely popular in Indian dishes where it
seasons chutneys and relishes. Coriander has a
nice affinity for mint and cumin and blends well
with fruit juices, especially lemons, for use in
marinades.
MACE is the lacy covering of the nutmeg seed,
but its flavor is unique and much more delicate
than nutmeg. Always purchase from a reliable
source as this expensive spice is easily adulterated. Mace is delicious when sprinkled on cooked
spinach. The English use it liberally in potted
meats and cheeses, and the French enjoy it in
patés and stuffings. Mace is always good in delicate cream sauces.
PAPRIKA is widely used to add color and a
sweet capsicum flavor to cream soups and
sauces. Paprika is handy for microwaved food in
that it gives a nice broiled or baked appearance
to meats. Spanish Paella recipes get much of
their color and rich flavor from pungent Spanish
paprika. Hungarian paprika is a hotter paprika.
Use this spice generously and often as it has a
short shelf life. Discard if it should turn brown.
CELERY SEED is the fruit of Wild Celery and is
not derived from traditional cultivated celery. The
seeds are slightly bitter with a concentrated celery-like flavor. A favorite Northern Italian dish
uses celery seeds, raisins, and apples to stuff a
breast of veal. Celery seed flavors the traditional
beef for German Sauerbraten. It has a natural
affinity for tomatoes.
CUMIN, one of the chief ingredients in Chili
Powder and Curry Powder, has a potent, spicy
flavor which tends to dominate food. It is
extremely popular in Mexican dishes, North
African dishes such as Couscous, and Indian
meat stews. Roasting the seeds just prior to use
will bring out their unique flavor. For a more
immediate flavor release, use the ground variety
of cumin.
MARJORAM, much like its minty-sweet cousin
oregano but with a milder flavor, gives pizza its
pizzazz and is essential to Italian seasonings.
Mixed with oregano, savory, thyme, and rosemary, it is known in Southern France as Herbes
de Provence--especially good on roast chicken.
Marjoram is considered an enduring symbol of
romantic love.
PARSLEY, a most popular herb, is widely used
in Western cookery. Its applications are virtually
limitless. Use it in marinades, dressings, sauces,
soups, eggs, herb butters, meats, and fish.
Parsley flakes rehydrate quickly and add attractive color to creamed food. Use often as it blends
well with most other herbs and also enhances
their flavor.
CHIVES, reminiscent of onion but much more
delicate in flavor, have a distinctive taste best
suited to mild cheese, egg, and cream dishes.
Always add to food just prior to serving as heat
will cause the flavor to quickly expire. Chives are
essential to the French herb mixture Fines
Herbes, consisting of chervil, parsley, and tarragon, a mixture particularly well-suited to
poached chicken and fish.
DILL, long favored as a Pickling Spice for
cucumbers, was once believed to be a protection
against witchcraft. Dill is an excellent flavoring
ingredient in vinegar and is delicious in sauces
for meat and fish. Dill, in combination with tarragon, lemon, and melted butter, will delicately
season seafood. Use it generously in soups, salads, and dips, and use the seeds in long-cooking
recipes.
MINT has always been the classic seasoning for
all lamb dishes and also has a nice affinity for
cucumbers and yogurt. Try it in a cold sour
cream and shallot sauce for fish. Mint is popular
in Middle Eastern dishes where it is a primary
ingredient in such foods as Tabbouleh--a parsley,
mint, and cracked wheat salad.
CILANTRO, also known as Chinese Parsley,
comes from the leaves of the coriander plant, but
has a very different flavor from coriander seeds.
It adds pungent flavor to Tex-Mex cuisine and
Asian dishes. Cilantro has a nice affinity for mint
and cumin, and blends well with garlic and
chilies. Try it in stir-fries, soups and stews, and
Indian chutneys, relishes, and curries.
FENNEL gives Italian sausage its traditional flavor and adds flavoring to both red wine vinegar
and olive oils. The seasoning of choice for fish,
try it in melted butter brushed on before baking or
sprinkle on seafood before grilling. The Russians
enjoy a savory stew of chicken, rice, celery, and
pumpkin flavored with fennel seeds. Fennel has
an affinity for parsley, oregano, sage, thyme, and
chilies.
MUSTARD is an excellent spice base for developing custom flavors. Pungent and slightly bitter,
it takes on a unique flavor when mixed with
lemon for seafood sauce, or horseradish for cold
meats. Experiment with dry mustard blends using
chili powder, chives, basil, or mint. To make a
mustard paste allow mustard mixed with cold
water to stand 10-30 minutes to achieve full flavor.
CINNAMON, always popular in European sweets
and baked goods, is surprisingly versatile. In the
Middle East it is commonly added to meat stews,
especially lamb. Cinnamon is an essential ingredient in Curry spice blends, Chinese Five Spice
Powder, and European spice mixtures such as
Pudding Spice. Try cinnamon in fruit stuffings,
and keep in mind its affinity for apples and
chocolate.
GARLIC has a history steeped in witchcraft and
religious lore. From repelling vampires and evil
spirits, to curing boils and asthma–many powers
have been attributed to garlic. It is popular in
Chinese dishes and is used quite lavishly in
Mediterranean dishes. Much of its popularity can
be attributed to the ease and availability of the
prepared garlics including powders, salts, and oil.
NUTMEG, with its warm flavor, is the perfect
addition to cakes, custards, and puddings. It also
enhances vegetables– especially spinach, and
gives pasta stuffings a subtle richness. Nutmeg
blends well with mace, cardamom, cinnamon,
cloves, and ginger. It should always be added
at the end of cooking time as heat diminishes
the flavor.
POPPY SEED, coming from the same plant that
produces opium–but absolutely non-narcotic, is
best when toasted or baked before use. The
slightly sweet-nut flavor is excellent in noodle
casseroles and cheese or butter sauces. Try it on
soft fruits, like melon or strawberry, or in yogurt
toppings. A favorite Austrian dish consists of
baked noodles with poppy seeds and cheddar
cheese.
RED PEPPER, also known as cayenne, is a very
hot pepper product and the spice most widely
used in all ethnic cuisines. Use it to fire flavor into
meat stuffings for green peppers or tortillas.
Cajun Jambalaya, a fabulous fiery blend of
seafood, sausage, rice, and seasonings, gets its
hot spicy flavor from red pepper. Begin adding
red pepper in small quantities to build heat in a
dish.
ROSEMARY, a potent spice, is excellent with all
game including rabbit, venison, and quail. It has
a nice affinity with garlic and wine, and makes an
excellent addition to marinades for grilled meats.
It is superb in all potato dishes. Italian cooks
favor rosemary as a savory addition to lasagna
and pizza.
SAGE, a strong-flavored herb with a camphorlike taste, should be used in small quantities. It is
extremely popular in stuffings for poultry and fish,
especially when mixed with onion. Sage has an
unusual affinity for animal fats and is the perfect
addition to sausage dishes, pork, game, goose,
and oil-rich fish. It blends well with rosemary,
thyme, parsley, oregano, and bay leaf.
SAVORY flavors stuffings--particularly sausage
stuffings--for meat, poultry, and fish. It blends
extremely well with onions sautéed in butter for
use in stuffings and with lemon and butter sauces
for vegetable and fish dishes. Try it in a poultry
seasoning mixture, and keep in mind its affinity
for nearly all peas and beans. Trout is especially
delicious when seasoned with savory.
SESAME is an oil-rich seed popular on breads
and rolls. Its flavor can be somewhat bland in
uncooked food. Consider toasting the seeds
before adding to noodles, dips, or dressings.
Middle Eastern cookery uses sesame seeds in
sweet dishes such as Halvah, a confection sold
in blocks. Sesame seeds are a pleasant and
tasty surprise in chicken, vegetables, and meat
stir-fries.
CLOVES, or clavus--the Latin word for nail, is a
strong and aromatic spice suitable, when whole,
for long-cooking recipes. For a deep, rich broth,
use a clove studded onion in the liquid of cooking
meats, poultry, and game. Cloves are commonly
found in many spice mixtures including Curry, the
French blends Quatre-Épices, and Bouquet
Garni.
GINGER, the most popular spice in Asian cookery, is hot, spicy, and pungent. Its affinity for fruit
dishes inspires European baked goods, while
Asian cookery takes advantage of its ability to
enhance a wide variety of meat, fish, and vegetable dishes through stir-frying. For quick-cooking dishes, use powdered ginger to release flavor
quickly. Try ginger in marinades of citrus fruit,
garlic, soy sauce, and onion for use in meat
and poultry.
OREGANO, much like marjoram but stronger in
flavor, gives zest to Italian seasonings. It blends
well with basil and tomato sauces and is especially good when simmered in stews with a
blend of garlic, onions, and red wine. Because it
retains its flavor well, oregano is an excellent
seasoning for long-cooking stews and sauces.
SAFFRON, the world’s most expensive spice,
flavors and colors cheese, butters, pastries, and
confections. When using it to impart a golden
color to breads, make a saffron tea by soaking a
small pinch of whole saffron in warm water and
then add the tea to the dough. Saffron is especially popular in Spanish rice dishes such as
Arroz con Pollo (Chicken and Rice) and Paella-with its blend of vegetables, rice, and meats.
Saffron is also a key ingredient in Indian cooking.
Try it in garlic and fish dishes.
Tsp. per oz.
Spice/Herb
Tsp. per oz.
Allspice
14
Mint, Whole
39
Anise Seed
7
Mustard Seed
7
Basil Leaves
33
Mustard Seed, Ground
13
Basil, Ground
15
Nutmeg, Ground
11
Caraway Seed
8
Onion Powder
10
Cayenne Pepper
13
Oregano Leaves
31
Celery Seed
11
Oregano, Ground
16
Celery Seed, Ground
16
Paprika
11
Chervil
39
Parsley Leaves
65
Chili Powder
11
Pepper, Black, Ground
13
Cinnamon, Ground
12
Pepper, Red, Crushed
18
Cloves, Ground
14
Pepper, Red, Ground
13
Coriander, Ground
16
Pepper, White, Ground
11
Coriander Seed
13
Poppy Seed
9
Cumin Seed
8
Rosemary Leaves
19
Cumin, Ground
12
Sage Leaves
35
Dill Seed
11
Sage, Ground
28
Dill Weed
28
Sage, Rubbed
34
Fennel Seed
10
Savory Leaves
31
Garlic Powder
9
Sesame Seed
8
Ginger, Ground
11
Tarragon
47
Mace, Ground
15
Thyme Leaves
26
Marjoram Leaves
52
Thyme, Ground
18
Marjoram, Ground
22
Turmeric, Ground
11
Spices, Herbs &
Seasonings
Flavor
Guide
TARRAGON means little dragon and was once
reputed to cure a snake bite. It is essential to
classic French cooking and is adored in a Fines
Herbes mixture of tarragon, parsley, chives, and
chervil. Tarragon flavors Béarnaise sauce and a
host of other rich sauces for fish, chicken, and
eggs. Add it in small amounts to mayonnaise,
salad dressings, vinegar, and butters.
®
THYME blends well with many spices and is
popular in a number of seasoning blends for
meat, fish, and poultry. Thyme enriches vegetables and seafood when mixed with melted butter
and brushed on after baking or sautéing. The
French make excellent use of this herb in Beef
Burgundy, Veal Fricassee, and Roast Lamb.
TURMERIC is most often used in small amounts
to add a saffron-like color to foods. It is one of the
primary ingredients in Curry Powder and prepared mustard. Turmeric flavors African dishes
such as a Peppery Beef in Sauce, and also
Afghanistan dishes such as Mahi Laqa–a savory
catfish stew of onions, garlic, and tomatoes
served over rice.
WHITE PEPPER comes from the same peashaped pod as black pepper, but the outer shell
is naturally removed. It is picked when fully ripe
and has a milder, more delicate flavor than black
pepper. White pepper is used in combination with
black pepper in most Cajun dishes where the
peppers release their heat in an almost staggered manner and with varying intensity. It is a
good choice for mild cream dishes where it
blends colorlessly into foods.
Phone: 1-800-322-SPICE
Websites: www.sysco.com
www.mccormick.com
Reorder # SYS-024
®
®
Flavor is the real
secret to good cooking.
And since the beginning of time, cooks
have depended on spices, herbs and
seasonings to add natural flavor to
their dishes. This guide is designed to
be a helpful source of spice information
and seasoning tips.
■
■
■
Strength, flavor, and color are
indicative of quality. Always insist
upon rich, fresh color when purchasing spices and particularly
when purchasing herbs and paprika. The aroma should be bold,
nearly pungent in its strength, but
always fresh. Mustard, sesame, or
poppy
are non-aromatic seeds.
Spices enhance the natural flavor
of food and a delicate hand is a
good rule. When trying a new
recipe or flavor combination, a
general guideline might be 1/4
teaspoon of spice to each pound
of meat, fish or poultry or to each
pint of sauce or soup. Hot and
pungent spices such as red pepper,
cayenne or garlic powder should
be added in smaller quantities of
approximately 1/8 teaspoon.
Health conscious cooking often
demands the elimination or reduction of salt, fat, and sugar, and can
consequently reduce palatability.
A reduction in salt may call for
the use of a stronger spice such
as garlic or pepper.
■
When reducing sugar in fruit dishes, simply increase the use
of sweet spices such as cinnamon,
nutmeg, allspice, cloves or ginger.
Fat enriches food and the lack of it
can be difficult to compensate for
its loss. Experiment with an
increase in the use of spices just
prior to cooking and again at the
end of cooking.
■
Ground spices give up their flavor
quickly and should be used at the
end of the cooking period. Salad
dressings, fruit juices and uncooked
cold foods will do well to have
spices added early and then left
for a period of time to absorb the
flavor of the spice or herb. Whole
spices are best suited to longer
cooking recipes. When using whole
spices in a long cooking dish, add
the same spices in small quantities
in ground form at the end of cooking to give the dish an added boost
of flavor.
■
Store spices in a cool, dark
place away from sources of heat
or moisture. All containers should
remain tightly closed so that the
oils are not lost. Handled and
stored properly, most spices and
seasonings have a shelf life of at
least six months.
®

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