Someone just got a huge annual replace/restock order from somebody and was updating/replacing my (i can't tell you but it starts with P and that means pool and that means trouble trouble trouble) Formula List that I keep with my spices and I thought some others might be interested in having this.I used to order some of their blends until I finally realized that I already had all the ingredients on hand, and that I was already spending enough with them without buying duplicates.So I print this out and keep it with my spices and replace it from time to time when it gets too glopped or ragged. It's actually quite handy to refer to when improvising in the kitchen without a recipe.Not sure what this is going to look like since I'm just pasting in a formatted Word document, but here goes.
Spice and Herb Blends Adobo: garlic, onion, black pepper, oregano, cumin, cayenne pepper. Use: Mexican spice, rubs, guacamole.Bangkok: sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, cilantro. Use: Thai-style stir fries, noodles.Barbecue: flake salt, paprika, allspice, cayenne pepper, nutmeg, black pepper, thyme, ginger, white pepper, cinnamon. Use: barbecue sauce, rubs.
Bavarian: crushed brown mustard seed, rosemary, garlic, thyme, bay leaf, sage. Use: Oven roasts, grill rub.
Bicentennial Rub: flake salt, black pepper, sugar, turmeric, orange peel, coriander. Use: poultry and pork rub for roasts or grill.
Bouquet Garni: savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, tarragon. Use: baked meats.
Cajun: paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary, thyme. Grilled or blackened meats, mixed in burgers, jambalaya, gumbo.
Chesapeake Bay: salt, paprika, mustard, ancho chili, celery, black and red pepper, dill, caraway, allspice, ginger, cardamom, thyme, bay, mace, cinnamon, savory, cloves. Use: Seafood and meats, soups, stews, meat loaf, burgers.
Chili Con Carne: Ancho chili, tomato powder, cumin, oregano, garlic, coriander, onions, red and green bell peppers, black pepper, allspice, cilantro, cloves. Use: grilled meats and vegetables, tex-mex dishes.
Chip Dip: onion, bell peppers, salt, horseradish powder, sugar, garlic, parsley, black pepper, paprika, turmeric, lemon peel. Use: mix with sour cream for dip, baked potatoes.
Corned Beef: brown and yellow mustard seed, coriander, allspice, cassia, dill seed, bay leaves, ginger, cloves, black peppercorns, star anise, juniper berries, mace, cardamom, cayenne pepper.
Fajita: salt, black pepper, cayenne pepper, oregano, garlic, basil, celery, marjoram, rosemary, thyme, nutmeg, cumin. Use: Mexican marinades.
Fines Herbes: chervil, parsley, chives, tarragon. Use: Baked fish or chicken, stews, eggs, salads, vegetables.
Garam Masala: coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger, nutmeg. Use: Indian curry.Greek: salt, oregano, garlic, lemon, black pepper, marjoram. Use: salads, grilled meat marinade, fish, chicken.
Herbes de Provence: rosemary, fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil, marjoram. Use: roasting meats.
Jerk: ginger, brown sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme, nutmeg, black pepper, cumin, cayenne pepper, jalapeno. Use: mix with lemon juice and olive oil for Jamaican grill marinade.
Mulling Spice: cracked china and korinte cassia, cloves, allspice, cardamom, mace. Use: simmer with water, add red wine.Old World: paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil, rosemary. Use: baked meats, sautéed or roasted vegetables.Ozark: salt, black pepper, garlic, paprika, thyme, rosemary, savory. Use: fried chicken/meat seasoning.Poultry: sage, white pepper, bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, ginger.
Saté: salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, ancho pepper, galangal, cayenne, lemon grass. Use: grilled skewers.
Shrimp Boil: yellow and brown mustard seed, allspice, coriander, cloves, bay leaf, ginger, black pepper corns, chili pepper, dill seed, caraway seed.Singapore: black pepper, lemon peel, citric acid, garlic, onion, turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, cardamom, cloves, and cayenne pepper. Use: salt free cooking spice, fish and chicken, noodles.
Southwestern: salt, ancho pepper, onion, garlic, oregano, black pepper, red pepper, cumin, paprika, chipotle pepper, cilantro. Use: Salas, beans, fajitas, grilled meats (brush with lemon juice then rub or sprinkle).
Sunny Paris: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, bay leaf. Use: salt free seasoning for meats, vegetables, rice, eggs, salads, baked potatoes, dressings, dips, etc.
Sunny Spain: black pepper, citric acid, lemon peel, garlic, onion. Use: salt free seasoning for fish, chicken, vegetables, salads, eggs, etc.Taco, bold: salt, onion, paprika, masa harina, tomato powder, crushed re pepper, garlic, cumin, oregano, cilantro, black pepper, cocoa.
Taco, chicken: salt, garlic, ancho chili, onion, paprika, cumin, cilantro, black pepper, oregano, jalapeno powder.
Trinidad: Salt, lemon peel, garlic, clove, ginger. Use: grilled or broiled poultry, fish, chops (brush with oil, sprinkle with Trinidad, grill or broil.
Turkish: salt, cumin, garlic, sharp paprika, black pepper, oregano, sumac, cilantro. Use: seasoning for grilled meats, mix in yogurt for dip and marinade
Salad BlendsButtermilk
Ranch: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil. Use: mix with buttermilk and mayonnaise for salad dressing.
Country French Vinaigrette: sugar, brown mustard, salt, garlic, black pepper, lemon, onion, tarragon, white pepper, chives, thyme, rosemary. Use: mix with wine vinegar and olive oil for vinaigrette and marinade.
Green Goddess: green onion, sugar, basil, celery flakes, garlic, dill weed. Use: mix with mayonnaise and a little vinegar for salad dressing.
Rocky Mountain: bell peppers, parmesan, salt, sesame, poppy, shallots, arrowroot, white pepper. Use: salads, dressings, dips, garlic bread, vegetables.Sicilian Salad: romano cheese, salt, toasted onion, red bell pepper, tomato, paprika, onion, black pepper, basil, thyme, rosemary, cayenne pepper. Use: salads, antipasto, dips, vegetables, garlic bread.
Sausage Blends
Bratwurst: salt, white pepper, mustard, nutmeg, onion.Breakfast: salt, sugar, paprika, black pepper, sage, nutmeg, cayenne pepper, thyme.
Italian: salt, fennel, black pepper, sugar, oregano. Add crushed red pepper for hot.Polish: salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace, savory.
Russian: salt, garlic, cinnamon, pepper, nutmeg, mace, marjoram.Venison: salt, black pepper, nutmeg, coriander, paprika, cayenne pepper
Spice and Herb Blends Adobo: garlic, onion, black pepper, oregano, cumin, cayenne pepper. Use: Mexican spice, rubs, guacamole.Bangkok: sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, cilantro. Use: Thai-style stir fries, noodles.Barbecue: flake salt, paprika, allspice, cayenne pepper, nutmeg, black pepper, thyme, ginger, white pepper, cinnamon. Use: barbecue sauce, rubs.
Bavarian: crushed brown mustard seed, rosemary, garlic, thyme, bay leaf, sage. Use: Oven roasts, grill rub.
Bicentennial Rub: flake salt, black pepper, sugar, turmeric, orange peel, coriander. Use: poultry and pork rub for roasts or grill.
Bouquet Garni: savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, tarragon. Use: baked meats.
Cajun: paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary, thyme. Grilled or blackened meats, mixed in burgers, jambalaya, gumbo.
Chesapeake Bay: salt, paprika, mustard, ancho chili, celery, black and red pepper, dill, caraway, allspice, ginger, cardamom, thyme, bay, mace, cinnamon, savory, cloves. Use: Seafood and meats, soups, stews, meat loaf, burgers.
Chili Con Carne: Ancho chili, tomato powder, cumin, oregano, garlic, coriander, onions, red and green bell peppers, black pepper, allspice, cilantro, cloves. Use: grilled meats and vegetables, tex-mex dishes.
Chip Dip: onion, bell peppers, salt, horseradish powder, sugar, garlic, parsley, black pepper, paprika, turmeric, lemon peel. Use: mix with sour cream for dip, baked potatoes.
Corned Beef: brown and yellow mustard seed, coriander, allspice, cassia, dill seed, bay leaves, ginger, cloves, black peppercorns, star anise, juniper berries, mace, cardamom, cayenne pepper.
Fajita: salt, black pepper, cayenne pepper, oregano, garlic, basil, celery, marjoram, rosemary, thyme, nutmeg, cumin. Use: Mexican marinades.
Fines Herbes: chervil, parsley, chives, tarragon. Use: Baked fish or chicken, stews, eggs, salads, vegetables.
Garam Masala: coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger, nutmeg. Use: Indian curry.Greek: salt, oregano, garlic, lemon, black pepper, marjoram. Use: salads, grilled meat marinade, fish, chicken.
Herbes de Provence: rosemary, fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil, marjoram. Use: roasting meats.
Jerk: ginger, brown sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme, nutmeg, black pepper, cumin, cayenne pepper, jalapeno. Use: mix with lemon juice and olive oil for Jamaican grill marinade.
Mulling Spice: cracked china and korinte cassia, cloves, allspice, cardamom, mace. Use: simmer with water, add red wine.Old World: paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil, rosemary. Use: baked meats, sautéed or roasted vegetables.Ozark: salt, black pepper, garlic, paprika, thyme, rosemary, savory. Use: fried chicken/meat seasoning.Poultry: sage, white pepper, bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, ginger.
Saté: salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, ancho pepper, galangal, cayenne, lemon grass. Use: grilled skewers.
Shrimp Boil: yellow and brown mustard seed, allspice, coriander, cloves, bay leaf, ginger, black pepper corns, chili pepper, dill seed, caraway seed.Singapore: black pepper, lemon peel, citric acid, garlic, onion, turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, cardamom, cloves, and cayenne pepper. Use: salt free cooking spice, fish and chicken, noodles.
Southwestern: salt, ancho pepper, onion, garlic, oregano, black pepper, red pepper, cumin, paprika, chipotle pepper, cilantro. Use: Salas, beans, fajitas, grilled meats (brush with lemon juice then rub or sprinkle).
Sunny Paris: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, bay leaf. Use: salt free seasoning for meats, vegetables, rice, eggs, salads, baked potatoes, dressings, dips, etc.
Sunny Spain: black pepper, citric acid, lemon peel, garlic, onion. Use: salt free seasoning for fish, chicken, vegetables, salads, eggs, etc.Taco, bold: salt, onion, paprika, masa harina, tomato powder, crushed re pepper, garlic, cumin, oregano, cilantro, black pepper, cocoa.
Taco, chicken: salt, garlic, ancho chili, onion, paprika, cumin, cilantro, black pepper, oregano, jalapeno powder.
Trinidad: Salt, lemon peel, garlic, clove, ginger. Use: grilled or broiled poultry, fish, chops (brush with oil, sprinkle with Trinidad, grill or broil.
Turkish: salt, cumin, garlic, sharp paprika, black pepper, oregano, sumac, cilantro. Use: seasoning for grilled meats, mix in yogurt for dip and marinade
Salad BlendsButtermilk
Ranch: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil. Use: mix with buttermilk and mayonnaise for salad dressing.
Country French Vinaigrette: sugar, brown mustard, salt, garlic, black pepper, lemon, onion, tarragon, white pepper, chives, thyme, rosemary. Use: mix with wine vinegar and olive oil for vinaigrette and marinade.
Green Goddess: green onion, sugar, basil, celery flakes, garlic, dill weed. Use: mix with mayonnaise and a little vinegar for salad dressing.
Rocky Mountain: bell peppers, parmesan, salt, sesame, poppy, shallots, arrowroot, white pepper. Use: salads, dressings, dips, garlic bread, vegetables.Sicilian Salad: romano cheese, salt, toasted onion, red bell pepper, tomato, paprika, onion, black pepper, basil, thyme, rosemary, cayenne pepper. Use: salads, antipasto, dips, vegetables, garlic bread.
Sausage Blends
Bratwurst: salt, white pepper, mustard, nutmeg, onion.Breakfast: salt, sugar, paprika, black pepper, sage, nutmeg, cayenne pepper, thyme.
Italian: salt, fennel, black pepper, sugar, oregano. Add crushed red pepper for hot.Polish: salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace, savory.
Russian: salt, garlic, cinnamon, pepper, nutmeg, mace, marjoram.Venison: salt, black pepper, nutmeg, coriander, paprika, cayenne pepper