ISO: ISO: your favorite spices or mixes from Penzey's.

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dawn_mo

dawn_mo

Well-known member
I just received their catalog and want to place an order. Any recommendations? So far I have Szechuan peppercorns, pink peppercorns, jalapeno flakes, and Dundicut peppers. Thanks!

 
I'm in love with Aleppo pepper. I use it on eggs, salads, sandwiches pizza. Just enough "zing"

to perk things up. Also like their Cajun seasoning (not salty) and just received my order with a sample of their bar b q seasoning. Used it in the ribs dry rub.

Actually, Dawn, I've never purchased anything from Penzey's that I didn't like!

 
Vindaloo curry, Cinnamon, Bavarian seasoning (everything really). I buy in the zip-loc bags, put

all in a giant zip-loc & store in freezer. I have a few spice jars and baby food jars I fill from my bulk freezer stash to keep in the pantry.

 
If you use curry, check their curry powders. I especially love the

hot and the Maharajah curry powders. Like Cyn, I really like the Aleppo pepper as well as their regular pepper flakes, the chipotle powder and dried whole chipotles, and all the paprikas. The shallot salt was nice, but it became rock hard very quickly and I had to toss it. For the few times I need onion or garlic powder, I think Penzeys granulated products are great.

Just personal preference, but we're not so crazy about a lot of their blends, we like the McCormick steak blends (the Montreal Steak Blend is awesome) better than Penzeys' and just this week dh tossed several jars of blends we've purchased and never used, but I see he saved the Northwoods Fire and Bicentennial Rub.

Buttermilk and green goddess salad dressing mixes aren't bad in a pinch and I really love the jar of beef soup base I got from them. They have several different flavors, I've only used beef, generally when a recipe calls for canned beef broth.

Oh, and I use the corned beef spice mix for corning brisket. Their cinnamon is wonderful. I love Penzeys, have way too many of their products.

 
I'll third the Aleppo pepper! All of the cinnamon is great, and the herbs are

all wonderful - thyme, tarragon, oregano are the ones I use most.

I love the Pasta Sprinkle blend.

Nutmeg!

We like the Northwoods blend for steaks, although like Curious mentioned, our fav is the non-Penzy's Montreal Seasoning.

The only two things I've tried and didn't care for were the powdered horseradish (it tasted odd) and their salad dressing mixes (just a personal taste preference).

 
I love the recipe that comes with it that is pretty much just lots of onions,

red potatos and cubed pork (yes, pork-evidently Goa is influenced by Portugal as well as the Muslims)braised together with a paste made of the spice. I use the upper end of the range/amount listed in the recipe.

 
Florida pepper, Ozark seasoning for chicken and fish, Majaraja curry, Tandoori spice, breakfast

sausage (use it with ground beef for breakfast gravy, shallot pepper, Northwoods, Singapore, Balti, and all those mentioned here. I have a bad habit, is there a 12 step program? Also the coriander, sage leaves and more.
It is so fresh!!!!
Nan

 
Korintje cinnamon, double vanilla extract, toasted onion powder, garlic powder,

Sarawak black peppercorns, Tellicherry extra bold black peppercorns, fines herbes, herbes de Provence.

 
The Italian Sausage spice mix is also pretty good, but I can't recommend the Breakfast Sausage mix.

 
Sunny Paris Seasoning - wonderful on broiled salmon among other things. Also,

I like the Ozark seasoning and Northwoods (?) seasoning. I do not care for the Florida pepper I just don't like that citrus flavor on my meats (thought I would!)

I also love the grated ginger (wow!) and sweet curry.

Can't believe the list of cities that has Penzey's and there isn't one in Atlanta! Of course, we just got Trader Joe's, maybe Penzey's won't be far behind!

Have fun!

Debbie

p.s. Dawn, I've lost 12 pounds so far on WW. I betting on a slow and steady loss to stay off!

 
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