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Spice Book

Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book.




Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet.

Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.

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Penzeys Spices


Herbes de Provence: Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel, demonstrating the historical influence of the Romans. Before using, crush the dried herbs in the palm of the hand or a mortar and pestle to release the flavor. Savory, rosemary, cracked fennel, thyme, basil, tarragon, lavender and marjoram.

Hibiscus: This is a lovely annual flower with beautiful red flowers, commonly grown in flower gardens or indoor pots. The flowers are not just for ascetic pleasure, but have amazing flavoring qualities. In Africa, Karkade is the name given to a delicious hibiscus punch. It is also a great contribution to the popular rosehip tea giving it a lemony flavor and lovely red color.

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Hoisin Sauce: A thick, red-brown sauce made from fermented soybeans or wheat, plus chilies, garlic, vinegar, sesame seeds and other Asian spices. You can find it in larger grocery stores and Asian markets, where it is sold in bottles. Hoisin sauce will keep indefinitely stored in your refrigerator or with other spices.

Horseradish Powder: Easy-to-make sauce, mix 1 1/2 parts water with 1 part horseradish powder. Use 2 parts water to 1 part powder for a thinner sauce. Serve with prime rib. Horseradish is a member of the mustard family. As such, it has a pungent and hot flavor that can really open your sinuses! You can find horseradish fresh and whole, grated, or bottled in prepared sauces. The best is grated in bottled in vinegar.

Hot Bean Paste: Asian in origin hot bean paste is made from fermented soybeans and crushed chilies. It is used to both season foods during preparation and as a condiment. You can find hot bean paste in larger groceries and Asian markets. It can be stored indefinitely in your refrigerator.

Hot Pepper Sauce: This is available in an increasing number of varieties. The best known is Tabasco. All are made from some combination of fresh or dried Chile peppers, vinegar, salt and other ingredients. used as an ingredient and as a seasoning, is made from hot fresh or dried red chilies, vinegar, and salt. It may be used as an ingredient or as a condiment at the table.

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Herbes de Provence is excellent for roasting chicken or Cornish hens, beef or pork tenderloin, rub on 1/2 - 1 teaspoon per pound.

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