Oh…My spice cabinet overflows largely due to Penzey’s spices.
First, try their four peppercorn mix for your pepper mill. And try the sea salt for your salt mill. Then talk with an employee about the significant differences between the cinnamon varieties they have. Use Penzey’s and you’ll never go back to your previous label.
Sweet Basil, Garlic, Orange Peel, Lemon Peel, Onion, Dill Weed, Fajita Seasoning and Pasta Sprinkle are all excellent and their uses are self-explanatory.
Most of my chicken is flavored with Mo-Rockin’ Chicken from Savor Spices but when variety is called for I like Penzey’s Jerk Chicken, Galena Street Rib and Chicken Rub (33rd & Galena is salt free) or Herbes de Provence (contains lavender) which is also great on pork roasts..
Speaking of salt free, Tuscan Sunset, Mural of Flavor, Bouquet Garni and Forward! fit that need. Forward is really versatile in that it’s very good on vegetables, beef and chicken. Mural of Flavor is good on anything, including meat, baked tomatoes and popcorn. I always use it when wok-roasting vegetables on the gasser. Tuscan Sunset is loaded with sweet basil and is our favorite on pasta and vegetables. Bouquet Garni is good but its flavors are subtle so they can be overpowered by side dishes or even some white wines.
Old World . . . . . . . . . . . . . . . . . Use on beef (next time I’ll add garlic and pepper)
Powdered Rosemary . . . . . . . . . Add the taste without the pine needles
Northwoods . . . . . . . . . . . . . . . Penzeys says it’s for chicken and fish. I only use it on beef roasts like tenderloin over charcoal (so maybe my opinions are worthless)
Italian Dressing Base . . . . . . . . You can kinda’ tell what it’s for. Also makes marinade.
Fox Point . . . . . . . . . . . . . . . . Onion and garlic taste are prominent. Make chip dip and baked potato topping.
Salad Elegant . . . . . . . . . . . . . Of course sprinkled on salad but it tunes up fish and eggs.
Raspberry Enlightenment . . . . . I found this unopened in the cabinet. Beats me why I bought it.
