mccormick spicebook

Spice Booky o u r q u i c k g u i d e t o g r e a t f l a v o r

New Reasons to SeasonSpices and herbs make food taste great. You already know that. And youre probably aware of how they can help you eat healthier by cutting down on salt, fat, and sugar when cooking. But now, theres emerging evidence that these kitchen essentials may help protect your health. With each pinch, dash and spoonful, spices and herbs can help boost antioxidant power of practically everything on your plate!

You may be surprised that spices are extremely rich in antioxidants, with levels comparable to many fruits and vegetables, including todays popular super foods. Thats right when it comes to antioxidant prowess, these herbs and spices, most especially the Seven Super Spices, vie for top billing along with blueberries and pomegranate juice.

So what exactly are these things called antioxidants and why should you care? Antioxidants are extraordinary workhorses in our bodies. Studies suggest that they provide a range of benefits, including giving our immune system a boost. Antioxidants may also reduce inflammation, which will consequently lower the risk for heart disease, cancer, diabetes, and other chronic diseases.

Preliminary studies show that spices and herbs have anti-inflammatory properties that may hold tremendous potential in promoting good health. These may also curb hunger and boost your metabolism, which might make it easier for to manage weight issues. So now, more than ever, there are new reasons to season!

About this flavor guide

Since the very beginning of time, cooks have depended upon spices, herbs, and seasoning to intrigue the appetite. Learning the knack for seasoning food tastefully has made chefs out of cooks. Chefs know that flavor is the real secret to good cooking. Thats why we put a lot of time and effort into creating quality seasonings that set the standard for excellent flavor.

This Flavor Guide is designed to provide you with helpful information on each of our spices from its botanical origins to history and geography to its uses in the kitchen so you can add the best flavors to your culinary creations.

Our History

McCormick & Company, Inc. was born in a one-room cellar in 1889 in Baltimore, U.S.A. At the helm was 25-year-old Willoughby M. McCormick, who sold his first products door-to-door. Today, at 121 years old, McCormick operates more than 40 manufacturing facilities in 21 countries, growing from three to more than 8,000 employees worldwide.

Your Flavor Partner

Our unending quest for the ultimate flavors and solutions manifests in these combined values:

selection at origin of the finest herbs and spicesWe began our heritage of reliable supply with the historic spice route, and years of experience have culminated in the worlds most extensive global sourcing program.

over a hundred years of craftsmanshipThrough endlessly refining the art of cleaning, drying, grinding, blending, and packaging the best raw materials, we ensure that our products are consistently flavorful and aromatic.

mastery of a world of flavorsOur flavors are mastered through an endless pursuit of finding the right formulas around the globe.

proprietary technologyWe develop unique and convenient products that can be adapted to varying levels of cooking skills, methods, tastes, and applications.

power of the peopleWe believe that our people are the most important ingredients to our success; thats why McCormick is home to the best professionals in the industry.

Spice of LifeTheres more to life than the usual. One great reason to season is McCormicks

range of spices, guaranteed to bring every meal to life and tingle every taste bud. And not only are our spices flavorful, they are healthy too! Learn about the

seven super spices that can improve your dishes and also, your health.

The Seven Super SpicescinnamonCinnamon has one of the highest antioxidant levels of any spice, and even more than other kinds of food. Youll find as many antioxidants in one teaspoon of cinnamon as a full cup of pomegranate juice or a cup of blueberries.

Beyond antioxidants, cinnamon is also rich in natural compounds called polyphenols. These compounds appear to act like insulin in our body and may help regulate blood sugar levels a quality especially useful for people with diabetes.

gingerGinger is a tropical spice that many of us associate with holiday baking. But did you know that it has as many antioxidants as a cup of spinach? It is also used as a natural remedy for a variety of conditions, like stomachaches caused by indigestion. Some studies suggest that one of the active ingredients in ginger, called gingerol, may work like certain anti-inflammatory drugs that offer pain relief for everything from arthritis to nausea and migraines.

thymeA teaspoon of this versatile herb contains about the same amount of antioxidants as a carrot or a cup of chopped tomato. It also contains a variety of beneficial compounds.

rosemaryA cornerstone of Mediterranean cooking, this aromatic herb is packed with flavor and antioxidants. Rosemary not only tastes good in everything from marinades to mashed potatoes; it is also being linked to good health.

oreganoAmong all the dried herbs, oregano ranks one of the highest in antioxidant content. Just one teaspoon of dried oregano leaves has as many antioxidants as three ounces of almonds and a cup of chopped asparagus. Many of the studies on oregano have focused on the anti-microbial properties that help fight the growth of bacteria and parasites. One laboratory study examined the antimicrobial effects of oregano on the bacteria associated with ulcers.

turmericIt is a deeply hued spice found in yellow curry powder that provides much more than color and flavor. Turmeric is also a concentrated source of antioxidants at par with strawberries, raspberries, and cherries. Even a teaspoon of curry powder has as many antioxidants as a cup of red grapes.

Emerging evidence suggests that curcumin, the bright yellow compound in turmeric, may help inhibit the growth of cancer cells, reduce inflammation, and safeguard our brain by thwarting the development of destructive brain plaques. Researchers believe the spice may offer the potential to protect against Alzheimers disease.

red peppersTurning up the heat with peppers can help you crank up the antioxidants. Capsaicin is the powerful compound in peppers that gives chilies their heat. The hotter the pepper, the more capsaicin (and antioxidants!) youll find. Cayenne or ground red pepper contains the most, yet all red peppers are surprisingly good sources of antioxidants.

If youre trying to eat less, red pepper might help. Studies have shown that people who added red pepper to their food consumed fewer calories during that meal and even at the next meal. It seems that capsaicin helps increase satiety or a feeling of fullness.

mccormick spice book 8

Spices 101what is the difference between a spice and an herb?

Spices and herbs are aromatic natural products that are used to flavor food. Spices are the dried seeds, buds, fruit or flower parts, bark, or roots of plants, usually of tropical origin. Herbs are the leaves and sometimes the flowers of plants, usually grown in a climate similar to the Mediterranean.

how can i tell if my spices and herbs are fresh?

There are three things you should look at to know if your spices and herbs are still fresh:

Appearance Make sure that their color has not faded. Loss of color is an indication of flavor loss. Smell A fragrant, intense aroma is an indication of freshness. Taste Try crushing the spices and herbs in your hand. If you do not smell the aroma, or if you taste them and the flavor is not apparent, its time to replace them.

where should i store spices and herbs?

These should be stored in airtight bottles, away from the exposure to heat, moisture, and direct sunlight. These elements hasten the loss of their flavor and aroma. Also avoid storing your spices and herbs over the stove, dishwasher, sinks, or near a window.

Members of the red pepper family, such as paprika and chili powder, should be refrigerated to help retain color and guard against infestation. This is important especially during the summer months and in particularly hot climates.

do spices and herbs spoil?

Spices and herbs do no spoil, but they do lose their strength. Old seasonings will not flavor your meals the way they are intended to.

what is the shelf life of spices and herbs?

The shelf life of properly stored spices and herbs is approximately 3-4 years for whole spices and seeds; 2-3 years for ground spices; 1-3 years for leafy herbs; and, 1-2 years for seasoning blends.

How can I preserve the flavor and quality of my spices and herbs?Replace the lid on bottles right after use. Measure seasonings in a bowl then add these to the pot. Do not sprinkle spices and herbs directly from the bottle over a steaming pot as steam introduced into a bottle will hasten the loss of flavor and aroma. Steam will also result in caking.

Make sure also that the measuring spoon is completely dry when you dip in the spice bottle as the added moisture may cause caking or flavor loss.

what are the benefits of using herbs and spices, other than to add flavor and aroma?

Herbs and spices provide an added boost for our overall health. They have antioxidants at levels that are at par with those found in fruits and vegetables. These antioxidants are known to help prevent chronic disease, heart ailment and even cancer. So beyond just flavor and aroma, herbs and spices are loaded with health benefits.


Spices help prevent chronic disease, heart ailments and even cancer

Our SpicesWe are the leader in premium quality spices, seasonings, flavors and specialty

food products. Having mastered the art of sourcing, innovating, and maintaining flavor authenticity, our products are processed and sold in over 90 countries worldwide to become every chefs partner in creating culinary masterpieces.


Allspicewhat is allspice ?

seafood

Nutritional facts

How to use Allspice

did you know ?

vegetables

storage and shelf life

desserts

Allspice is the sun-dried, unripe fruit of an evergreen tree belonging to the myrtle family. It has a pleasant aroma and taste similar to the peppery compound of cloves, cinnamon and nutmeg or mace.

Allspice berries are handpicked while still green. As they dry, the berries turn a reddish-brown color. These are then sterilized, cleaned, and milled to a specified size.

- Add whole allspice to the liquid when poaching fish.- Make a sauce of allspice, salt, sugar, pepper, cognac, and wine. Let it simmer, then pour over grilled salmon steaks.

In the food industry, allspice is used in ketchup, pickles, sausages and meat canning. In cooking, the spice adds great flavor to marinades. For meats, you can simmer pot roast with allspice until done to absorb the its flavor or sprinkle it all over thickly sliced ham and broil. You can also season liver pat with ground allspice for richer flavor.

Columbus introduced allspice to Europe in the 16th century. The Spanish called it Jamaica Pepper after the place where it was found and for its resemblance to peppercorns. Later the name was anglicized to Pimento.

Allspice is one of the few spices native to the Western hemisphere. It is indigenous to the Caribbean Basin and Central America.

Ground allspice complements the flavor of root vegetables, such as sweet potatoes and carrots. For a healthy snack, brush vegetable kabobs with melted butter, lemon juice, ground allspice and salt then grill.

Allspice should be stored tightly sealed in a cool, dry, and dark place. Allspice whole may retain its flavor and strength for up to 4 years, while allspice ground will last up to three years.

- Add flavor to fruit salads by sprinkling ground allspice on top.- Mix ground allspice with powdered sugar for a spicy frosting. - Add ground allspice to the batter for livelier pancakes, waffles and muffins.


serving size: 1 teaspoon

Calories 6

Sodium 1.4 mg.

Iron 127 meg.

Ascorbic Acid 666 meg.

You can simmer pot roast with allspice until done to absorb the its flavor

The Spanish called it Jamaica Pepper

Anise Seedwhat is anise seed ?

meats

Nutritional facts

How to use Anise Seed

did you know ?

seafood


vegetables

Anise is the dried fruit of the annual herb, Pimpinella anisum, in the parsley family. It has a strong licorice flavor and aroma, resembling that of fennel, but slightly sweeter. Its quality is assessed by its greenish-brown color and its sweet, licorice-like flavor and aroma.

Anise is cultivated in climates that have a hot sunny summer. McCormick sources anise seed from Spain, Turkey and Egypt because of the high quality and availability.

- Marinate beef cubes overnight in soy sauce, sugar, sherry and anise extract; then slowly simmer to create an exotic appetizer or entre.- Enrich the flavor of beef stews like Hungarian goulash by adding anise seeds.

Anise is commonly used to flavor spice cakes, breads, sweets and beverages. In baking, try anise extract whenever you use cinnamon, nutmeg, cloves and allspice. Add a dash of anise to coffee cake and cookie batter for that sweet licorice taste. Seasoning sugar cookies with anise seeds will also result in wonderful flavor.

Anise is one of the oldest cultivated spices and was enjoyed by the early Egyptians, Greeks and Romans. In first century Rome, anise was a flavoring in mustaceus, a popular spice cake baked in bay leaves and eaten after a feast to prevent indigestion.

- Add a splash of anise extract to Oyster Rockefeller to give it a distinct and classic flavor.- Mix anise seeds in a mixture of Dijon mustard, parsley, tarragon, chives, soy sauce, and pepper to create an excellent sauce for shellfish.

Anise should be stored in a cool, dry, dark place away from heat in tightly closed containers. It may retain its flavor qualities and strength for up to three years.

The seeds are an excellent source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamine. Pyridoxine (vitamin B-6) helps increase GABA neuro-chemical levels in the brain.

The spicy seeds are also great source of minerals like calcium, iron, copper, potassium, manganese zinc and magnesium.

- Add anise seeds to cabbage while cooking for delightful flavor.- For a refreshing taste, sprinkle a few anise seeds onto a salad or mix into French dressing.


Add a dash of anise to coffee cake & cookie batter for that sweet licorice taste

Anise is one of the oldest cultivated spices

Basilwhat is basil ?

meats

Nutritional facts

How to use Basil

did you know ?

vegetables


poultry

Basil is an annual, spicy herb of the mint family, also known as the tomato herb or the Herb of Kings. Its aroma and taste are similar to those of clove and anise. The oil produced, called methyl chavicol, is the chief contributor to the herbs flavor.

The herbs are selected from the best Californian and Egyptian crops. The plant from which it comes from is small, bushy and heavily branched. Propagated by seed, the leafy stems are cut for drying just before the flowers appear. - Basils flavor tastes great in beef stews

and marinades. Rub a mixture of basil, salt and other spices on lamb chops to steep them in flavor while broiling. To make an impressive dinner dish, try baking spareribs with basil in barbecue sauce.

Basil tastes delicious with tomatoes, and rivals oregano as a seasoning for pizza and spaghetti sauce. Its flavor blends especially well with sweet peppers, eggplants and potatoes. You can try adding basil to oil and vinegar salad dressings to add zest to your greens.

Basil is one of the fastest growing herb imports with yields reaching 8 to 10 tons of herbs per acre. Basil, or sweet basil, is said to be native to India, Asia, and Africa, but is now produced in most warm, temperate countries, including California in the United States. There are over 150 varieties of basil grown.

- For a delicious lunch, bread chicken drumsticks with breadcrumbs seasoned with basil, then bake in the oven until golden brown. - Seasoning chicken cutlets with basil and salt before pan-frying will also result in a savory dish.

To preserve their green color, basil leaves are dried artificially at temperatures of less than 110 F under cover. Basil should be stored under cool, dry conditions and has a shelflife of three years.

- Add basil to melted butter for basting lobster, shrimp and other seafood.- Marinate your favorite fish in olive oil, lemon juice and a blend of seasonings including basil for incomparable flavor.



Protein 131 mg.

Ash 184 mg.

Iron 471 meg.


Fiber 225 mg.

Niacin 76 meg

Vitamin A 165 i.u.

You can try adding basil to oil and vinegar salad dressings to add zest to your greens.

There are over 150 varieties of basil grown

Bay Leafwhat is bay leaf ?

meats

Nutritional facts

How to use Bay Leaf

did you know ?

poultry


seafood

Bay leaves, also known as sweet bay and laurel, are the oval, dark-green dried leaves of the evergreen tree. They are robust, full-flavored, strongly aromatic and indispensable to most cuisines, especially French, Mediterranean, and Indian.

McCormicks bay leaves are sourced from Turkey. Quality control experts check the bay leaves for absences of extraneous growths attached to the leaves. Broken pieces of leaves are used in picking spices and ground for numerous blends. - Mix in bay leaves with meat

marinades for added flavor.- Add bay leaves to beef stew and let it simmer so that it develops a more robust flavor.- Enhance the flavor of Adobo by adding bay leaves.

Bay leaves are used to flavor all types of savory dishes, soups, sauces, and occasionally, sweat creams and custards. The strength of its flavor increases with the amount used and the cooking time. Add bay leaves to onion soup, beans, and other vegetable soup for more flavor or mix it in tomato sauce to give it a bit of spice.

The bay tree is native to the Mediterranean region and Asia Minor. In Ancient Greece and Rome, bay leaves and branches were used as wreaths to crown their victors. Champions of the Olympic Games wore garlands of bay leaves.

The bay or laurel tree grows well in the subtropics and is cultivated today as a spice in the Far East as well as the Canary Islands, France, Belgium, Mexico, Turkey, Central America and the milder climates of North America.

- Simmer bay leaves in chicken soup to add flavor without salt.- Make excellent gravy by adding bay leaves to chicken broth and let it simmer.

Store bay leaves under cool, dark, dry, tightly sealed conditions for their flavor to last up to four years.

- Poach fish in water seasoned with a bay leaf to give it extra flavor.- Grill your favorite fish, vegetables and bay leaves on a skewer for a healthy low calorie entre.



Protein 99 mg.

Sodium 0.3 mg.

Calcium 13.0 meg.

Iron 693 meg.


Bay leaves are used to flavor all types of savory dishes and soups.

Champions of the Olympic Games wore

garlands of bay leaves.

Caraway Seedwhat is caraway seed ?

meats

Nutritional facts

How to use Caraway Seed

did you know ?

vegetables


poultry

Caraway seed is the dried fruit of a biennial herb Carum carvi, a member of the parsley family. The small, tannish brown crescent-shaped seeds have a flavor similar to a blend of dill and anise-sweet, but faintly sharp. Caraway seed tastes warm, biting, and acrid, but pleasant.

The more desirable Dutch-type caraway is a premium seed with uniform shape and consistent color and oil content. McCormick assesses its quality by overall appearance, color (light to dark brown) and extraneous matter. - Spreading caraway seeds on pork or

liver before cooking will add life and flavor to your meat dish.- To give sausages a distinctive, spicy flavor, season these with caraway seed.- Pork and chicken kebabs marinated in a mixture of seasonings, including caraway seed is delicious when broiled.

Caraway seeds are widely used to flavor cakes, biscuits, cheese, applesauce and cookies. The seeds usually found in rye bread are caraway seeds, not rye seeds. You can prepare a rich and delicious spicy seed cake with caraway seeds, or you can add these to cookies for extra crunch and aromatic flavor. Its also a good idea to sprinkle caraway seeds over muffins before baking for added texture.

Caraway seeds were believed to have been used in Europe longer than any other condiment. Their use was first recorded in Egypt, in the medical papyrus of Thebes in 1552 BC.

The Arabs had known about it as early as the twelfth century and called it karavya, from which our word caraway is derived.

- Freshly ground caraway seeds can enhance the flavor of carrot, potato and cabbage dishes.- Sprinkle caraway seeds over French fries before serving.- Prepare coleslaw with caraway seeds mixed into the mayonnaise for added taste.

Caraway seed retains its flavor qualities and strength for up to four years if stored in a cool, dark, dry place in tightly closed containers.

- Cheese spread seasoned with caraway is perfect for a snack of crackers and cheese.



Protein 385 mg.

Sodium 0.4 mg.

Potassium 34 mg.

Iron 153 meg.

Niacin 146 meg.

Caraway seeds are widely used to flavor cakes, biscuits, cheese, applesauce & cookies.

Their use was first recorded in Egypt, in the

medical papyrus of Thebes

Cardamonwhat is cardamon ?

meats

Nutritional facts

How to use Cardamon

did you know ?

vegetables


Cardamon is the dried, unripe fruit of Elettaria cardamonum, which belongs to the ginger family. It is native to South India and Ceylon, where it grows in tropical rain forests at elevations above 2,000 feet. There are two varieties of cardamon native to India, the country believed to grow premium quality cardamon. The Malabar type is regarded as superior in flavor compared to Mysore type. Since India consumes much of the Cardamon it grows or export it to Middle Eastern countries, McCormick sources decorticated seeds (seeds removed from pods) from Guatemala, which also produces excellent cardamon.

- Cardamon added to a sweet potato casserole makes a special side dish for holiday meals.

- Try baking cooked beans in a mixture of brown sugar, tomato juice, cardamon, cloves, minced onion, mustard, pepper and bacon bits for a favorite picnic food thats perfect to serve with ham and chicken.

- Season fried eggplant with ground cardamon, salt & black pepper.

Cardamon is a principal spice in Danish. In Norway, dried cardamon frequently adds flavor to hamburgers and meat loaf. Meatloaf and hamburger seasoned with cardamon have a zesty flavor.Cardamon was grown in the garden of

the king of Babylon in 721 B.C. It was also used in the perfumes of ancient Greeks and Romans. By the first century A.D., Rome was importing substantial quantities of cardamon from India.

About 80 percent of the worlds supply of cardamon is produced in India, primarily in the states of Kerala, Mysore and Madras. India exports about 2,500 tons of cardamon annually and consumes the same amount domestically.

- Apple pie seasoned with cardamon instead of cinnamon is a flavorful twist on an old favorite.

- Blueberry crumble tastes delicious with ground cardamon mixed in the topping. Sprinkle cardamon onto sliced fruits, mixed in heavy cream and tiny marshmallows and serve.

- Cardamon adds a special touch to the spice blend in butter cookies. This recipe can be made two ways: rolled out and cut with cookie cutters or as slice and baked refrigerator cookies.

Cardamon should be stored in a cool, dry, dark place to keep its taste and color from fading. Under the proper conditions, it may retain its flavor qualities for up to three years.



Protein 176 mg.

Sodium 0.2 mg.

Carbohydrates 1,336 mg.

Fat 52 mg.

Meatloaf and hamburger seasoned with cardamon have a zesty flavor.

About 80 percent of the worlds supply of

cardamon is produced in India

Celery Seedwhat is celery seed ?

meats

Nutritional facts

How to use Celery Seed

did you know ?

seafood


vegetables

Celery seed is the dried fruit of a biennial (sometimes annual) herb of the parsley family Apium graveolens. The tiny, oval, brown seed has a warm and slightly bitter celery taste, combined with a suggestion of parsley/nutmeg-like flavor that is often described as hay-like and grassy.

McCormick takes great care to source only the freshest seed, assessing it by its greenish-brown color and celery-like aroma.

- Combine ground round and veal with celery seed, salt, pepper, onion juice, lemon juice, and paprika. Mix with an egg and form patties. Serve browned patties with a sauce of hot sour cream.

Celery seeds are used in pastries, biscuits and breads. A great thing to try is to mix celery seeds in butter and brush it all over baking bread and rolls. The seeds also add zest and pungency to cheese dips, fish chowders, salads and salad dressings and tomato sauces.

Celery seed is the fruit of a wild celery called smallage. The Romans and Greeks grew celery for its medicinal qualities, rather than as food. It was not until 19th century that celery seeds began appearing in recipes.

Celery seed is native to a large area extending from Sweden to North Africa and into Egypt, Ethiopia, the Caucasus and parts of India. The principal sources of celery seed are India and China.

- Make a delectable oyster stew by cooking oysters in their liquid, then add butter, scalded milk and celery seed, salt and pepper. Serve at once and enjoy.

When stored in a cool, dry, dark place in tightly closed containers, celery seed can retain its strength and flavor qualities for up to four years (ground celery seed for up to 2 years). For the best quality and flavor, store no longer than one year.

- Dip eggplant slices to flour and milk, then coat with bread crumbs and celery seed. Fry until golden. Put celery seed into corn relish for a unique flavor. - Celery seed tastes delicious in cream of celery soup & blended tomato juice.



Protein 99 mg.

Sodium 0.3 mg.

Calcium 13.0 mg.

Iron 693 meg.


Try to mix celery seeds in butter and brush it all over baking bread and rolls.

Celery seed is the fruit of a wild celery called

smallage.

Chili Powderwhat is chili powder ?

poultry

Nutritional facts

How to use Chili Powder

did you know ?

seafood


vegetables

Chili Powder is a blend of ground spices with an earthy, slightly sweet, and sometimes hot flavor. Some of these include chili peppers, cumin, oregano, salt, and garlic. Contrary to popular belief, chili powder is not always hot. It is usually used to dominate the flavor of a food, but can be used as a background flavor with its earthy and slightly sweet taste.

McCormick selects and blends the same ingredients in different proportions to make chili powder, dark and chili powder, light.

- Broil or grill chicken rubbed with chili powder, salt, black pepper, and butter.

Chili Powder is a major ingredient in many Mexican and Mexican-style dishes such as tacos, burritos, chili con carne as well as salads, dips, stew and cocktail sauces. It may also be used in barbeque sauces and skillet dishes, such as hamburgers or hotdogs. Try mixing grated cheese, mil, chili powder, salt, black pepper, minced onion and garlic powder into ground beef or pork to make delicious hamburgers. Another great dish would be baked hotdogs stuffed with cheese and topped with chili powder and tomato sauce with sugar.

It was in the 16th century when the Spanish discovered the primary ingredient in chili powder: chili pepper. Although the Aztecs used a blend which was similar, chili powder is truly an American innovation.

Not all chilies are blisteringly hot. Some Mexican types, for example, have an almost sweet, richly flavored pungency, which adds subtle distinction to the dishes in which they are used.

- Chili Powder is great on steamed crabs, clams, shrimps, and lobster. Mix it with salt, black pepper and other spices, and sprinkle it on your favorite seafood for extra flavor.

Chili Powder is semi-perishable so it should be stored in a cool, dry, dark place or refrigerated in hot climates. Although it can retain its flavor properties and strength for up to two years, blended seasoning should not be stored for more than one year.

- Sprinkle Chili Powder over corn on the cob for a touch of heat.- Add some Chili Powder to a mix of oregano and basil and use to season a cheese and tomato pizza.



Niacin 298 meg.

Ascorbic Acid 1,338 meg.

Chili Powder is a major ingredient in many Mexican and Mexican-style dishes.Not all chilies are

blisteringly hot

Cinnamonwhat is cinnamon ?

meats

Nutritional facts

How to use Cinnamon

did you know ?

vegetables


desserts

Cinnamon is the dried inner bark of evergreen trees native to India and Asia. Its aroma and flavor is described as woody, musty and earthy. The finer the rind, the more quickly the flavor of cinnamon is perceived by the taste buds.

It is second only to pepper in volume imported by McCormick. The quality of cinnamon can be assessed by its reddish-brown color, its sweet and pungent flavor and aroma, and its volatile oil: Cinnamic Aldehyde, the principal contributor to the spices flavor and aroma. - Serve pork chops with a sweet and

sour sauce made with cinnamon. - Glazed ham tastes terrific when cinnamon is in the glaze. - For a surprising taste, add cinnamon to beef stew.

Cinnamon makes a delightful addition to sweet dishes. In the Middle East, it is often used in chicken and lamb dishes; while in the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples.

Give your chocolate cake a unique twist by adding a few teaspoons of cinnamon. You can also mix cinnamon and sugar as a tasty topping to cinnamon rolls, or try it with vanilla or chocolate puddings for livelier flavor.

Cinnamon is one of the oldest, most popular and flavorful spices known to man. Most cinnamon used in the U.S. is from the cinnamomum cassia division of the family, as is often referred to as cassia. Cassia is native to China, Indochina, and Indonesia, producing the reddish-brown powder with strong aroma and flavor. Ceylon cinnamons are tan-colored and much milder in flavor and aroma.

- Sprinkle cinnamon to sweet potatoes and squash then bake. - Carrot cooked with cinnamon, butter and sugar are delightful to smell and taste.

Cinnamon should be stored in a cool and dry place. Under good storage conditions, cinnamon sticks will retain its flavor qualities and strength for up to four years, and three years for cinnamon ground.

- French toast is more inviting with cinnamon sprinkle on top. Add cinnamon to rice pudding for a superb dessert. - Add life and character to doughnuts by dusting it with cinnamon and powdered sugar.


Cinnamon makes a delightful addition to sweet dishes.

Cinnamon is one of the oldest, most popular & flavorful spices known

to man.


Calories 6 kcal

Protein 68 mg.

Sodium 0.2 mg.

Calcium 27.2 mg.

Iron 70 meg.


Niacin 32 meg.

Cloveswhat are cloves ?

poultry

Nutritional facts

How to use Cloves

did you know ?

vegetables


desserts

Cloves are dried, unopened flower buds of the evergreen Syzgium aromaticum. The flavor of cloves is strong, pungent, and sweet almost hot. The quality of cloves can be assessed by their bright, uniform, reddish-brown color and their pungent flavor and aroma.Thriving only in tropical climates near the sea, the majority of cloves imported by McCormick come from the Indian Ocean Basin. Cloves are carefully and gently cleaned to avoid separating the dried flower bud from the stem. A cryogenic freezing process retains the high level of volatile oil (up to 17%) inherent in cloves. - Rub garlic, butter, and ground cloves

on chicken fillet before grilling.

One of the most popular spices, cloves go especially well with sweet or savory dishes. They are used in curries, sauces, stocks, and pickled recipes.

For a delicious meal, spread ham with honey, then stud with cloves and glaze to a golden brown in oven. You can also rub ground cloves on pork roast before baking or use white cloves on meat marinates for an exotic flavor.

The name cloves comes from clavus, the Latin word for nail, which the spice resembles.

Cloves date back to ancient China and their use spread slowly by caravan throughout Asia and Europe. The Portuguese controlled the trade and restricted the cultivation of cloves to one island. Eventually, plantations were established on Zanzibar and Madagascar. Now they are the second largest exporters after Indonesia.

- Season squash, carrots, or sweet potatoes with ground cloves.

Cloves should be stored in a dry, cool place away from the light. Under proper storage, they can retain their flavor and strength for up to four years.

- Flavor mincemeat and fruit pies with a dash of ground cloves. - Ground cloves add spicy flavor to blueberry cherry or grape jam or jelly



Carbohydrates 1,170 mg.

Potassium 20.4 mg.


They are used in curries, sauces, stocks, and pickled recipes.

The name cloves comes from clavus, the Latin

word for nail,which the spice resembles.

Corianderwhat is coriander ?

Nutritional facts

did you know ? storage and shelf life

Coriander seed is the dried ripe fruit of the herb Coriandrum sativum, which is an annual herb of the parsley family. It has a distinctive fragrant color and a pleasant taste mild, minty, sweet and citrusy, yet slightly pungent, reminiscent of a combination of sage and lemon.

Coriander seed is produced mainly in India, Russia, Morocco, Poland, Romania, Yugoslavia, Argentina and in the United States. McCormick sources its coriander seed from Morocco because of its superior overall yellow color and size.

Coriander was believed to have been used as early as 1550 C.C. It was used in Egypt for medicinal and culinary purposes. In parts of Europe, coriander has been traditionally referred to as an anti-diabetic plant. In parts of India, the worlds largest producer of coriander, it has and continues to be used for its anti-inflammatory properties.

Apart from these known properties, coriander seed is also extensively researched on in its potential role in lowering cholesterol.

Coriander should be stored in tightly sealed containers and placed in cool, dry, dark places in order to preserve its distinct flavor. It normally keeps up to three years.


Iron 0.28 mg.

Dietary fiber 70 mg.

Manganese 0.04 mg.

Magnesium 6.5 mg.

Coriander has beentraditionally referred

to as an anti-diabetic plant.

meats

How to use Coriander

vegetables desserts

- Baste spareribs with a marinade that includes ground coriander in order to imbue the dish with fragrant and tangy flavors.

Coriander is used mainly in curry powders, and other spice mixtures. To make a delectable meal, season fish with lemon juice, coriander, mustard and salt, then dab with butter and broil in order to fuse the delectable flavors.

- Spread a mixture of butter, salt, coriander and dill weed over corn on the cob. Wrap in foil and husks and then grill.

- Coriander is a delicious addition to applesauce.- Add coriander seed and mint when simmering pineapple-grapefruit juice, strain the residue and chill for a refreshing fruit drink.


To make a delectable meal, season fish with lemon juice, coriander, mustard and salt

Cuminwhat is cumin ?

meats

Nutritional facts

How to use Cumin

did you know ?

poultry


seafood

Cumin seed is the dried fruit of Cuminum cyminum, which is a part of the parsley family. It is mainly grown in the hot climates of North Africa, the Middle East, India, China and the Americas. Cumins color is pale green to tan, and the aromatic seeds have a strong, earthy flavor that is mildly spicy and somewhat bitter to the taste. It is high in protein and low in fiber carbohydrates.

McCormick selects cumin based on the standards of its flavor, and purchases directly from India, China, Turkey and Pakistan due to the availability of quality cumin crops.

- Spice up sausages with a pinch of cumin. Add cumin to beef for pot roast or stew recipes. - For a full-flavored meat marinade, add cumin. Flavor brochettes or kebabs with cumin then grill.

The use of cumin has grown substantially in recent years due to the increased popularity of chili and other Mexican foods, as well as Thai, Vietnamese, and Indian dishes. Spice up the flavor of rice and couscous with a dash of cumin, or add it to bean salad for a tasty appetizer. Cumin also adds an interesting twist to green pepper stuffing and pickle recipes.

Cumin has been recognized as a crucial spice as early as 5,000 years ago. The ancient Egyptians used it in their food as well as in the mummification process, while the Greeks and Romans applied it for medicinal purposes.

Interestingly enough, it was mentioned in the Bible not only as a seasoning for soup and bread, but also as a currency to pay tithes to the priests.

- Cumin is a flavorful addition to chicken stew. Add an exciting dash of cumin to fried chicken. - A dash of cumin is a great addition to chicken croquettes if youre searching for that extra kick.

Cumin seeds, both whole and ground, should be stored in tightly sealed containers and placed in cool, dry places in order to preserve their flavor and aroma. It is highly advisable to place cumin away from the floor in order to minimize dampness.

- Try a pinch of cumin in fried shrimp batter or add to a sauted whole shellfish.- Sprinkle on deviled crab for exotic flavor. Add a dash of cumin to gumbos and chowders.



Fiber Carbohydrates 146 mg.

Iron 765 meg.

Protein 283 mg.

Potassium 33.6 mg.

Thiamine 11.7 meg

Spice up the flavor of rice and couscous with a dash of cumin

The ancient Egyptians used cumin in their food.

Currywhat are cloves ?

poultry

Nutritional facts

How to use Curry

did you know ?

seafood


vegetables

Curry powder is a blend of coriander, turmeric, cumin, nutmeg, onion and seven other spices. It has a distinctive earthly citrus character and a color that comes from the golden red yellow of turmeric. McCormick selects only blends premium ingredients to create the perfect flavor for your dishes.

- Use curry powder to flavor chicken stew. Add sliced, cooked turkey to a sauce made with almonds, butter, milk, light cream, mushrooms and white wine, and season with powder.- Baste rock Cornish hens with their own cooking juices and season with curry powder mixed with cream.

Curry powder is used with beef, chicken, lamb and shrimp to make curries. It can also be used in fruit compotes or added to chicken and shrimp salads.

Make a sumptuous lunch by basting grilled pork chops with a curry sauce made of salad oil, lemon juice and curry powder. For a more exotic taste, rub pot roast with curry powder before cooking.

Curry is one of the oldest spice blends adapted to the cuisines of many regions. Both Bombay and Madras claim to have invented curry and each has its own blend. Although Arab merchants brought curry to Spain during the 5th Century, it wasnt until the early 17th Century that the English adapted Indias cuisine and curries became very popular.

Curry mixtures differ from the delicately spiced blends of North India to the highly seasoned, pungent and hot Madras style blend of Southern India. - Add pungent, aromatic flavor to fish

soup by seasoning with curry.- Season shrimp with curry powder to add a subtle, spicy flavor.- Make a delectable seafood salad with tuna, shrimp and rice seasoned with curry powder.

Curry Powder should be stored in tightly sealed containers and placed in cool, dry and dark places. Under good storage conditions, it may retain its flavor qualities and potency for up to 3 years.

- Pour a sauce of mayonnaise, sour cream, bouillon and curry powder over boiled potatoes for spicier flavor. - Stuff green peppers with sausage and onion and season with curry powder. - Slice an eggplant and simmer in a skillet with onion, curry powder, salt and pepper for a flavorful side dish.



Sodium 0.3 mg.

Potassium 33.6 mg


For a more exotic taste, rub pot roast with curry powder before cooking.

Both Bombay and Madras claim to have invented curry and each has its

own blend

Fennelwhat is fennel ?

meats

Nutritional facts

How to use Fennel

did you know ?

poultry


vegetables

Fennel seeds are the dried, ripe fruit of a graceful perennial, Foeniculum vulgare. The oval yellowish-brown seeds have a subtle, pleasant anise-like flavor. Seeds form in clusters after the flowers have died and are harvested just before the seeds ripen. These seeds have a sweet, aromatic flavor.

McCormick sources the best fennel seeds from India, Egypt, China. The quality of fennel seed can be assessed by its yellowish to greenish-brown color and its anise/licorice-like flavor and

- Make meatloaf memorable by spicing it with fennel.- Grill pork chops with a sprinkle of fennel seeds on top for added flavor.

Fennels subtle anise-like flavor complements many recipes. Today, fennel seed consumption is growing due to its use in Italian sausages.

To make a savory dressing for grilled fish, mix crushed fennel seeds with olive oil, red wine vinegar, chopped onion and salt. You can also add fennel seeds to the juices when basting baked fish or add them to the water while poaching fish or steaming shrimp. For a truly delectable meal, sprinkle crushed fennel seeds, chopped spinach, breadcrumbs, butter and other spices over a batch of oysters.

Fennel was once native only to the Mediterranean region but is now grown worldwide, in Egypt, India and the Far East. It is known as the fish herb, as it is the preferred seasoning for fish. Fennel is the perfect seasoning for those on salt-free diets.

- Chicken stew seasoned with fennel has a pleasant aroma and flavor.- Try meatballs prepared with ground chicken, breadcrumbs, eggs, Romano cheese, and season with fennel seeds.

Fennel seed should be stored in a cool, dry, dark place. Under good storage conditions, fennel seed may its flavor and potency for up to 3 years.

- Add a dash of fennel seeds when cooking broccoli, artichokes, cauliflower and beans. - Prepare delicious sauted mushrooms with fennel seeds.- Add extra flavor to potato salad with crushed fennel seeds.



Fiber Carbohydrates 146 mg.

Iron 765 meg.

Protein 283 mg.

Potassium 33.6 mg.

Thiamine 11.7 meg

You can also add fennel seeds to the juices when basting baked fish.It is known as the

fish herb, as it is the preferred seasoning

for fish.

aroma. All fennel seeds are carefully cleaned and sterilized to provide that clean taste, while retaining its unique and distinct flavor.

Garlicwhat is garlic ?

meats

Nutritional facts

How to use Garlic

did you know ?

poultry


seafood

Garlic, from the lily family, is a bulb whose wedge-shaped cloves are used for seasoning. Although originally indigenous to Europe, it is a prized spice that is used all over the world due to its distinct, pungent flavor.

McCormick ensures that garlic is grown and carefully selected from its own fields in Gilroy, California where they are then taken to a dry preparation area for the dehydration process. McCormicks uses dehydrated garlic - Put minced garlic into a roast to

add more flavor while it cooks.- Add garlic to marinades to allow its aromatic flavor to sink into meats.Add minced garlic to stews of beefs or lamb for richer flavor.- Make meatballs tastier by adding garlic and salt to a mixture of ground meat, soft breadcrumbs, an egg and Italian seasonings.

Garlic is a fundamental component in many or most dishes of various regions. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato or ginger.

Prepare an impressive vegetable dish by sauting sliced vegetables and combining it with garlic, salt and oregano leaves. You can also make better tasting green beans by adding garlic and salt to the recipe.

Garlic is prominent in legend and lore as it is often used to ward off evil spirits because of its strong aroma. It is also known as a health-boosting spice, as it the spice with the lowest fat content with only 9 mg. per teaspoon.

- Season quail and pheasant with garlic powder and thyme leaves to bring out their delightful flavor.- Sprinkle garlic and salt on stuffed eggs. Use minced garlic in stuffing recipes for chicken and turkey.

Garlic should be stored in a cool, dry place and should not be exposed to air. This will cause it to pick up moisture, which will rob the prepared garlic of its flavor. It can be stored up to 3 years.

- Make a marinade with olive oil, lemon, garlic and salt to season swordfish, tuna or salmon steaks.- Sautee shrimp in a mixture of margarine, lemon and pepper seasoning, and garlic powder.- Marinate shrimp, scallops, or other seafood in soy sauce, olive oil, lemon juice, garlic and salt. Grill on skewers.



Fiber 16.5 mg

Iron 28 mg.

Protein 262 mg.

Garlic varies in intensity and aroma with the different cooking methods.

Garlic is also known as a health-boosting spice.

in order to consistently provide fresh flavor and a significantly longer shelf life.

Gingerwhat is ginger ?

meats

Nutritional facts

How to use Ginger

did you know ?

seafood


vegetables

Ginger is the dried knobby-shaped root of the perennial herb Zingiber officinale. The flavor of ginger is characterized by its unique combination of citrusy, soapy, and musty earthy flavor notes. Its intense flavor is a result of its high essential oil content.

The quality of ginger can be assessed by its pungent flavor and aroma, both of which McCormick specifically searches for in selecting only the best quality of ginger imported from China and India.

- Marinate spare ribs with ground ginger for an exceptional dish.- Prepare special ham with ground ginger by adding it to the honey glaze while baking.

Gingers warm, spicy flavor enhances a variety of dishes. Ground ginger is widely used in European baking in bread, cookies, chutneys as well as Oriental dishes. It requires about 30 minutes of cooking to release its full flavor.

A glaze of ginger, honey and butter brushed on a chicken while broiling will keep it moist and will imbue a delicate flavor to the chicken. Another way to cook poultry is to season chicken stuffing with ground ginger for a lively and unique flavor.

Ginger has been cultivated in tropical Asia for more than 3,000 years. Because the rhizomes were easy to transport, ginger was one of the first spices to reach Europe. For centuries it was a rich persons spice, rivaling black pepper in price. Toward the end of the 19th Century, ginger was stirred into beer or ale thus the advent of ginger ale. Today, ginger grows in tropical regions such as the West Indies, Hawaii, Africa, Northern Australia, China and India.

- Prepare sea bass by rubbing it with a mixture of ginger, sherry, and other spices. Marinate an hour before baking.- Couscous seasoned with ginger and served with fish makes a healthy main dish. Combine chopped onion and garlic with ground ginger and saut with shrimp for a simple entree.

Ginger should be stored in cool, dry conditions, away from light and heat. Its flavor and strength may keep up to 3 years.

- Sweet potatoes and carrots are delicious when sprinkled with ground ginger. - Stir-fry oriental vegetables with ground ginger for a terrific side dish.- Try ground ginger on barbecued baked beans for additional flavor.



Calcium 1.6 mg.

Potassium 22.4 mg.

Protein 138 mg.

Sodium 0.5 mg.

Iron 181 meg.

Season chicken stuffing with ground ginger for a lively and unique flavor.

Ginger has been cultivatedin tropical Asia for more

than 3,000 years.

Marjoramwhat is marjoram ?

poultry

Nutritional facts

How to use Marjoram

did you know ?

seafood


vegetables

Marjoram is the dried leaves and floral parts of the herb Origanum majorana, which is part of the mint family. Sweet or knotted marjoram grows well in the temperate climates of the Mediterranean, Egypt and France. It has a distinctly minty, sweet flavor with slightly bitter undertones. Although closely related to the spice oregano, marjoram has a sweeter and more delicate flavor.

- Chicken marjoram is a dish prepared with chicken, ground marjoram, new potatoes, chicken stock, green beans and tomatoes. - Roasted chicken basted with butter and seasoned with marjoram has a mild, minty flavor.- Stuffing for chicken or turkey is enhanced with ground marjoram.

Marjoram can be used in the preparation of meat, poultry, vegetable dishes such as tomato dishes and salads, sauces, soups and egg dishes.

Rub marjoram leaves on pork or veal before cooking or try adding marjoram to beef tenderloin marinade and baking it for 30 minutes at 160 degrees. You can also season pork cutlets with ground marjoram and bake with butter, onion and sliced apples for a fantastic entre!

During the middle ages, marjoram was used as a magic charm against witchcraft. Today, however, the only magical quality that the spice has retained is its ability to add its distinct flavor to countless signature dishes.

- Make a fish sauce with sour cream seasoned with marjoram and bake with white fish in a foil packet.- Use marjoram leaves in the breading of seafood to enhance its flavor.

Marjoram should be stored in cool, dark, dry places and it typically has a shelf life spanning up to 3 years.

- Spread ground marjoram generously over fried potatoes while cooking for a savory meal. - Marjoram leaves mixed into cucumber and yogurt make a refreshing salad- Boiled white beans is best with a sauce made out of garlic, onion, tomatoes and ground marjoram.



Niacin 298 meg.


Try adding marjoram to beef tenderloin marinade and baking it for 30 minutes.

During the middle ages, marjoram was used as a magic charm against

witchcraft.

Mustardwhat is garlic ?

meats

Nutritional facts

How to use Mustard

did you know ?

seafood


vegetables

Mustards are derived from the herb annuals Brassica hirta and Brassica juncea. Mustard seed is characterized by its clean, fresh aroma and pungent, slightly biting flavor. Ground mustard has no aroma when dry; it must be moistened for about 10 minutes to develop its sharp, tangy flavor. The quality of mustard seed is judged by its uniform golden, speck-free color and its fresh, sharp flavor. The flavor and pungent flavor of mustard comes from the oil in the seeds, which is only released when the crushed seed is mixed with cold liquid.

- Steaks and chops can be sprinkled with ground mustard seed before cooking to give it a bit of a kick.- Use ground mustard to spice up barbecued beef.- To honey-glaze a ham, mix ground mustard with honey and lemon peel and spread over the scored fat side. Stud with whole cloves and then bake.

Today, mustard seeds are used principally in pickling and in salad dressings. Ground mustard is used to enhance meats, fish, cheese and egg dishes, appetizers and vegetables.

If you want to make a unique appetizer, add a dash of ground mustard to cocktail meatballs and ham spread, or mix it in stuffed eggs.

In ancient times, the ground seeds of the spice were often mixed with unfermented grape juice called must. The word mustard comes from the Latin phrase mustum ardens or burning must.

- Add subtle flavor to clam chowder with a dash of ground mustard.- Mix melted butter, ground mustard and lemon juice; brush over fish fillets before baking and baste from time to time.

Mustard should be stored in a tightly sealed container and kept away from light. If stored properly, it will retain its potency and flavor up to four years.

- Salad dressing with ground mustard adds life to greens and coleslaw.- Ground mustard gives tomato juice extra flavor.- Put ground mustard in cheese sauces and serve over vegetables for a simple, but flavorful dish.



Fiber 16.5 mg

Iron 28 mg.

Protein 262 mg.

For a unique appetizer, add a dash of ground mustard to stuffed eggs.

The word mustard comes from the Latin phrase

mustum ardens or burning must.

Mustard seeds, which are native to Europe and Southeast Asia, grow in the temperate regions of Australia, India, Poland, Canada, Italy, England, France and Western United States. Today, the US is the largest consumer of mustard seed.

Nutmegwhat is nutmeg ?

meats

Nutritional facts

How to use Nutmeg

did you know ?

poultry


vegetables

Nutmeg is the dried, aromatic seed of the fruit of the nutmeg tree Muristica fragrans. The apricot-like fruit is made up of thick husk, inside of which is a scarlet aril (mace), surrounding the oval-shaped seed known as a nutmeg. Nutmeg is removed from the shell and sun-dried for two weeks, during which it takes on its characteristically pungent aroma. To ensure freshness, McCormick cryogenically freezes and shatters its

- Nutmeg adds a special flavor to meatloaf.- Enjoy pot roast with nutmeg for distinct flavor.

Nutmeg is popularly used to flavor puddings, custard and cakes. Nutmeg sprinkled on rice pudding is a popular way to enjoy this spice. Nutmeg can be used to spice up eggnog and other cream drinks. Sprinkle nutmeg on custard or fruit salad.

Nutmeg (and mace) was once native only to Indonesia, but now it is successfully grown in Grenada, and the East and West Indies.

- Fried chicken with nutmeg is an easy-to-make favorite. Rub nutmeg and seasoning inside and outside a chicken before stuffing and roasting.- Improve the flavor of creamed chicken by sprinkling it with nutmeg.

Nutmeg should be stored in dry, cool places in order for it to retain its quality. This will allow it to keep for up to three years.

- Make carrots taste even better with a dash of nutmeg. - Sprinkle nutmeg on cream of mushroom or any cream-based soup just before serving.- Spinach tastes better when served with nutmeg mixed into it.



Sodium 0.3 mg.

Potassium 33.6 mg


Nutmeg is popularly used to flavor puddings,custard and cakes.

Nutmeg is removed from the shell and sun-dried

for two weeks

nutmeg before grounding it. This entire process allows for the nutmeg to retain its highest level of essential oil, and thus its aromatic flavor.

Onionwhat is onion ?

meats

Nutritional facts

How to use Onion

did you know?

poultry


vegetables

Onion is a single-bulb, biennial herbaceous plant with one or more leafless stalks. It may be grown from tiny seeds or bulbs (sets) in almost any temperate climate. It is an important flavoring in almost every country in the world. When combined with other ingredients, onions flavor is rarely overwhelming or overpowering.

Gilroy Foods in California is a McCormick operation which plants, harvests, and markets its onion produce. Total control of the process

- Add panache to hamburgers by adding minced onions on top of the patties, or by mixing it directly into the ground meat. - Incorporate minced onions into beef gravy to make add flavor and aroma. - Use onions in beef stews and soups for a hearty flavor that everyone will love. Stir minced onions into biscuit batter and serve as an accompaniment to steaks.

All onions have a pungent and bitter taste which can vary from mild to sharp. Adding onions to any dish can provide a distinct complementary or base flavor.

Try scallops on a skewer and season with onion and salt for a superb seafood dish. Or mix mussels with minced onion with olive oil, dry white wine, oregano and garlic powder for a hearty meal. If you want something healthier, make a zesty tuna salad by adding granulated onion.

Colombus was believed to have imported the onion to the Dominican Republic in the late 15th Century, where it quickly spread to Mexico, Central, South and North America.

Baked chicken casseroles with onion powder in the recipe.

Put onion and salt in roast chicken stuffing.

Onion should be stored in dry, cool places in order for it to retain its quality. This will allow it to keep for up to three years.

- Add onions, salt and turnips to mashed potatoes to provide a rich flavor. Put dried onions in stewed tomatoes to get that distinct taste. - Rice is improved by adding onion powder while it simmers.- For a quick and easy vegetable dip, add minced onions to sour cream.



Protein 223 mg.

Ascorbic Acid 134 mg.

Ash 73 mg.

Iron 46 meg.

Try scallops on a skewer and season with onion and salt for a superb seafood dish

Colombus was believed to have imported the onion

allows McCormick to ensure quality and consistency in its onion-based products. McCormicks dehydrated onion varieties automatically reconstitute in liquid, providing consistently fresh flavor while maintaining a longer shelf life

Oreganowhat is oregano ?

poultry

Nutritional facts

How to use Oregano

did you know ?

seafood


vegetables

Species of Lippia Origanum, oregano is the leaf of the plant Origanum, a member of the mint family. Its flavor and strength vary according to the climate and region where it is grown - the hot and dry Mediterranean climate yields a robust, full flavor with a slightly bitter and pepper taste while the cooler regions of Europe and North America yield a more delicate aroma and a sweeter taste.

McCormicks oregano is available in whole leaves and ground form, and is sourced mainly by Turkey to acquire - Add a distinctive flavor to chicken

stuffing with a sprinkle of oregano.- Combine oregano and lemon to make an excellent seasoning for chicken.- A dash of oregano gives roasted poultry dishes a natural flavor.

Oreganos robust, aromatic flavor enhances many ethnic recipes. Use it as seasoning in barbecue sauces or sprinkle on pork chops for added flavor. Its also a great idea to combine oregano with ground beef to give hamburgers, meatloaf and meatballs a fresh new taste.

The Greeks believed that the goddess Aphrodite invented the spice and gave it to man to make his life happier. Its name actually comes from the Greek phrase, joy of the mountains. Newly weds were crowned with oregano wreaths, while graves were decorated with it to give peace to the dead. - A dash of oregano gives tuna

casserole an aromatic flavor.- Use whole oregano leaves when basting fish for extra flavor.- Ground oregano adds a tasty twist to seafood salads and broiled shrimp.

To retain oreganos aroma and flavor, store in an airtight container and keep away from light, heat and moisture. The spice has a shelf life spanning up to 6 months.

- Oregano is a natural seasoning for tomato dishes and vegetable soups.- Oregano is the perfect complement to zucchini so try sauting it with garlic.



Sodium 0.3 mg.

Potassium 33.6 mg


Combine oregano with ground beef to give hamburgers a fresh new taste.

Newly weds were crowned with oregano wreaths

that distinct Mediterranean flavor. We carefully select and process our oregano to ensure consistency in leaf size, color and flavor.

Paprikawhat is paprika ?

meats

Nutritional facts

How to use Paprika

did you know ?

vegetables


seafood

Paprika is a ground spice taken from the pod of a mild red pepper plant Capsicum annuum. Of all the different varieties of paprika, most chefs prefer the authentic Mediterranean paprika for its all-around use.

McCormick assesses paprika by its hue and spiciness. This quality assurance procedure allows us to provide consistency of flavor and potency for each and every variety, as our buyers all over the world demand only the highest quality available. - When microwaving, sprinkle

paprika to give meats a broiled or baked appearance. - Paprika is a great addition to sausages if youre searching for that extra spicy kick. - Add extra body and flavor to BBQ sauces by adding a pinch of paprika.

Hungarian paprika works well as a primary ingredient in certain recipes such as goulash, chicken and veal. A few pinches of paprika will help spice up chicken stews, dumplings, and poultry stuffing. Use paprika when sauting to add that rich, reddish brown finish or charbroiled appearance.

The United States is the primary source for paprika, along with Spain and Hungary. The American and Spanish varieties of paprika are easily identified by their brilliant red color; Hungarian varieties of paprika are identified by their pungent odor and lighter red hue; Domestic and Spanish paprika varieties are mild and sweet, making them popular for dish garnishes.

- Sprinkle paprika on cream soups and chowders before placing them in the broiler to add greater visual impact to your dishes. - Add paprika to seafood breading for color and taste. To give fish entre a broiled appearance, finish with paprika.

To retain optimum flavor, paprika should be stored in cool, dark, dry places. Its flavor and potency will keep for up to 1 year.

- Add a generous amount of paprika to fried potatoes for a delicious and colorful side dish. - Paprika goes well with cream or cheese sauces. Add the spice before or after you pour the sauce over vegetables. - Paprika adds zest to salad dressing recipes; the spice is essential to French and Russian dressings.



Sodium 0.4 mg.

Hungarian paprika works well as an ingredient in goulash, chicken and veal.Paprika is high in Vitamin

C & ascorbic acid content

Paprika is high in Vitamin C and has a higher content of ascorbic acid than all citrus fruits. Compared to other spices, paprika has superior thiamine, riboflavin, niacin, potassium and Vitamin A content.

Parsleywhat is parsley ?

meats

Nutritional facts

How to use Parsley

did you know ?

poultry


seafood

Parsley is made out of the dried leaves of the biennial plant Petroselinum crispum. It has an agreeable taste and a pleasant mild scent. It blends well with other herbs as it helps bring out the different flavors.

McCormick sources its curly-leaf parsley from California, where it is domestically grown. A dehydration process is used in order to retain parsleys characteristic flavor and distinct green color.

- Parsley flakes perfectly complement ground pork in meatballs, hamburgers and meatloaf.- Make an elegant beef loaf with breadcrumbs, parsley flakes, green pepper, eggs and ground beef.- Cook beef tongue with parsley flakes to make a well-seasoned meat dish.

Parsley can be used to both flavor and garnish many dishes such as canaps, soups, tossed green salads, butters and sauces. Parsley flakes add color and flavor to mashed, stuffed, au gratin and scalloped potatoes. For an excellent side dish, slice tomatoes, sprinkle with parsley flakes and then top with cheese before broiling. You can also make a tart salad with mushrooms, lemon juice, vegetable oil, a dash of vinegar and a sprinkle of parsley flakes.

Parsley is one of the most popular and versatile of herbs. The spice originated from the Eastern Mediterranean, in Sardinia. Today, it is grown extensively in England, United States, Australia and New Zealand. Of the many varieties grown, the curly-leafed type is most popular in Britain and North America, while the flat-leafed variety is used more in Europe.

- Parsley flakes add flavor to chicken croquettes.- Sprinkle parsley flakes over baked, grilled or microwaved chicken.

Prevent parsley from losing its flavor by keeping it in tightly sealed containers and placing it in dry, cool places. Keep away from light.

- Tartar sauce for seafood is enhanced with parsley flakes.- Crab cakes are delightful when seasoned with parsley flakes.- Sprinkle parsley on fish for garnish and flavor.



Potassium 39.6 mg.


Niacin 86 meg.

Riboflavin 13.5 meg.

Parsley can be used to both flavor and garnish many dishes.

Of the many varieties grown, the curly-leafed

type is most popular

Pepperwhat is pepper ?

poultry

Nutritional facts

How to use Pepper

did you know ?

seafood


vegetables

Both black and white pepper are the berries of the tropical vine called Pepper nigrum. For black pepper, the berries are picked while the vine is still green. The berries are then fermented and sun dried until they shrill and turn brownish-black in hue. Black pepper has a hot, piney, pungent taste and penetrating odor. For white pepper, the berry is picked when the vine is fully ripe. The outer layer of the berries shrunken skin is removed, leaving the dried, grayish-white inner core or kernel. White pepper has a more delicate flavor than black pepper.

- Add peppercorns to the liquid when boiling chicken.- Sprinkle ground black pepper onto chicken during baking and basting.- Add black pepper mill grind to fried chicken coatings.

White and black pepper is sometimes used in dishes such as salads, grilled meats, light-colored sauces and mashed potatoes. A pinch of black pepper improves the flavor of all ground meat dishes so try seasoning your favorite steak with cracked black pepper for an impressive dinner dish.

Pepper is one of the most widely used spices in fact, it was popular as far back as 4,000 years ago. Originating in India, it served as currency and was used to pay taxes, dowries, and even ransoms. When it reached Southeast Asia 2,000 years ago, it was cultivated in Malaysia and Indonesia.

- Add ground white pepper to seafood breading.- Add peppercorns to the liquid when poaching fish.- Ground white pepper gives tuna and shrimp salads that extra zesty flavor.

Whole peppercorns have an indefinite shelf life. In ground form, the spice will keep for up to two years if stored in airtight containers kept in dry, moderate temperatures.

Pepper, both black and white, is low in sodium as compared to other spices; they are often used to give low-sodium dishes a zestier flavor.

- Improve steamed vegetables with a dash of ground pepper.- Black pepper mill grind is a delicious addition to tossed salads and dressings.- Sprinkle ground black pepper on baked potatoes as a low-calorie seasoning.


Try seasoning your favorite steak with cracked black pepper for an impressive dinner dish.

Pepper served as currency and was used to pay taxes.

McCormick carefully selects the finest Malabar black pepper from India and Lampong black pepper from Indonesia. Our Montok white peppers are sourced from Indonesia as well.

Red Pepperwhat is red pepper ?

meats

Nutritional facts

How to use Red Pepper

did you know ?

seafood


vegetables

Red Pepper, or Cayenne, is the ripened, dried pod of the Capsicum frutescens. Red pepper belongs to the capsicum family of spices which include sweet or bell peppers, paprika and jalapeno chilies.

The hottest red peppers come from Africa and China. Medium to very pungent red peppers come from Japan, Turkey, India, Pakistan, the United States and Mexico. McCormick processes all red pepper crops by cleaning, sterilizing and grounding them to make our fine Cayenne Pepper Ground.

- Use crushed red pepper to add spiciness to sausages.- Add a kick to cold cuts by adding a dash of crushed red pepper.- Put ground red pepper into BBQ sauces for a little fire to go with your meat.

Red pepper is the spice most widely used in all ethnic cuisines. It is frequently used to spice up many Italian, Mexican and Asian dishes where successive small quantities are added in until the desired level of heat is achieved.

Make breakfast a little more exciting by seasoning omelets with a little red pepper. You can also add more spark to deviled eggs by sprinkling a bit of red pepper on top.

It is said that red pepper originated in the Tropical America or West Indies. Columbus found these hot red peppers in Cuba and later introduced them to Europe.

The term cayenne originated from Africa where the especially hot pepper was cultivated. Cayenne is known to some as a stimulant as red pepper is said to aid the digestive juices.

- Mix ground rep pepper into crab cakes for a livelier flavor.- Add a dash of ground red pepper to broiled shrimp or scallops.

Red pepper should be stored in cool, dark, dry places, away from the light. Proper storage should allow it to retain its color and flavor for up to 2 years.

- Sprinkle crushed red pepper onto tomato sauce-based pizza for an extra zesty flavor. - For a spicy cocktail, add ground red pepper to tomato juice.- Use crushed red pepper in recipes for pickles and relish to overcome a bland taste.



Fiber 546 mg.

Protein 336 mg.


Niacin 286 meg.

Vitamin A 659 meg.

Make breakfast a little more exciting by seasoning omelets with a little red pepper.Cayenne is known to some

as a stimulant as red pepper is said to aid the

digestive juices.

Rosemarywhat is rosemary ?

poultry

Nutritional facts

How to use Rosemary

did you know ?

seafood


vegetables

Rosemary is the slender, dried, grayish-green leaf of the evergreen Rosmarinus officinalis. It smells like pinewood with camphor undertones and has a fresh, bittersweet flavor. The quality of rosemary can be indicated by its light green hue, and its sweet, fresh flavor, which is attributed to the herbs natural essential oil. The Italians make the best use of rosemary by sprinkling the spice on top of roasted meats and poultry. Today, it is grown in France, Spain, Portugal and Yugoslavia. McCormick sources its rosemary primarily from Yugoslavia as its varieties tend to provide a cleaner high quality taste.

- Heat cream of mushroom soup, milk, onion, salt and rosemary. Pour over fried chicken.- Baste roast chicken or turkey with garlic, wine and rosemary.

Rosemary, a sweet and fragrant herb, is an excellent addition to lamb dishes, soups, stews, marinades, boiled potatoes, cauliflower, spinach and spoon bread. Sprinkle rosemary over barbecue coals for an aromatic, smoky flavor, or rub pork chops and lamb chops with a mixture of rosemary, salt and pepper before broiling. It is also an excellent addition to ground pork when making pork meatballs.

Rosemarys name is derived from the Latin words meaning dew of the sea as it thrives where fog and salt spray meet. In ancient Greece, rosemary was braided into the hair of students before examinations, as rosemary is renowned for its memory-boosting qualities.

- Red snapper or tuna sprinkled with rosemary sauted and baked is a great low-calorie dish.- Blend poached shrimp with cream, brandy and rosemary, then bake in pastry shell for an elegant entre.

Rosemary should be stored in tightly-sealed containers to be placed in cool, dry places. Keep away from light. The herb should keep its freshness and flavor for up to 3 years.

- Add to boiled potatoes, cauliflower, spinach, mushrooms and turnips.- Sprinkle rosemary on tomato slices and serve in sandwiches. Sprinkle oil and rosemary over sliced potatoes before baking or sauting.



Fiber Carbohydrate 228 mg.


Thiamine 396 meg.

Sprinkle rosemary over barbecue coals for an aromatic, smoky flavor.

In ancient Greece, rosemary was braided into the hair of students before

examinations

Sagewhat is sage ?

meats

Nutritional facts

How to use Sage

did you know ?

seafood


vegetables

Sage (Salvia Officinalis) is the silvery-gray dried leaf of an evergreen shrub of the mint family. Dried sage leaves are highly aromatic and recognizable by their pinewood flavor. In terms of cooking, sage is often combined with rich meats and oily fish to make these more digestible.

Sage is native to the Mediterranean area and is imported primarily from the Dalmation region of Yugoslavia. The best quality is grown near the Adriatic Sea, but it is also produced in Albania, Italy, Russia, Turkey and Greece.

- Coat lamb shanks with flour, then brown. Season with ground sage, minced onion, garlic, salt, oregano and celery.- Make beef rolls with flattened veal and bread stuffing seasoned with rubbed sage.

Sage is well known for its use in sausage; thousands of pounds of the herb go into the commercial making of sausage each year.

Sage has an unusual affinity for fats abundant in pork and other fatty meats. It is an important ingredient in poultry seasoning. To make an unforgettable dish, add sage in chicken or turkey potpie. Another recipe to try is to boil chicken with salt and whole sage, then strain the broth and stir in onions, garlic powder, and gelatin. Pour the liquid into molds and chill. You can also serve a tasty appetizer by mixing a little ground sage in chicken croquettes before frying.

Charlemagne, in the 9th Century, included sage among the herbs grown on the imperial farms in Germany. The herb gradually became known throughout Europe. During the 17th Century, the Chinese would exchange three or four pounds of their tea to Dutch traders in the Far East for one pound of European sage leaves.

- Make an excellent fish stuffing out of breadcrumbs, celery, whole sage, margarine, beaten egg, lemon juice, salt and pepper.

Sage should be stored in tightly sealed containers and placed in cool, dark, dry places. Its flavor and strength may be retained for up to 3 years.

- Rubbed sage gives aromatic flavor to baked acorn squash.- Enhance minestrone soup by adding ground sage to simmering beans and vegetables.



Iron 346 mg.

Sodium 0.1 mg.


Sage has an unusual affinity for fats abundant in pork and other fatty meats.

Charlemagne, in the 9th Century, included sage among the herbs grown on the imperial farms

in Germany.

Tarragonwhat is tarragon ?

meats

Nutritional facts

How to use Tarragon

did you know ?

poultry


vegetables

Tarragon is the dried leaf of the herb Artemisia dracunculus. Tarragon is one of the most popular culinary herbs and is distinguished by its aromatic and licorice-like flavor; however, it tends to be pungent so it is best to use it sparingly.

McCormick selects tarragon grown in France and California because of its superior flavor and consistency. The freshly cut crop is shade-dried to preserve its color and freshness.

- Mix tarragon with olive oil for topping steaks and pork chops before boiling.- Add tarragon to beef stew or other beef dishes for that gourmet finish.

Tarragon is used in pickling, mustard sauces, tartar sauces, and is an excellent flavor enhancer for chicken and lobster. The tasteful touch of tarragon in tartar sauce is superb in complementing seafood. Use tarragon to add an intriguing flavor to fish chowders and lobster, or blend the herb into seafood sauces for a unique flavor. Tarragon mixed in shrimp salad will also result in a delectable appetizer.

Tarragon means little dragon and was once reputed to cure a snakebite. Native to Russia and Europe, tarragon has two varieties: Russian and French tarragon. French tarragon is the variety cultivated in the United States. The freshly cut leaves are dried within hours in a tunnel dryer to preserve their color. They are then packed in closed containers to retain their anise aroma.

- Tarragon is often used to flavor egg dishes and omelets.- Chicken rubbed with tarragon butter is an excellent and decadent dish.- Use tarragon when preparing squabs.

Tarragon should be stored in tightly sealed containers and placed in cool, dry places.

- Tarragon is excellent in vinaigrette dressings.- Make creamy mushroom sauce with tarragon.- Prepare stuffed tomatoes with tarragon for a delicious baked side dish.



Fiber 95 mg.

Protein 339 mg.

Iron 500 meg.

Niacin 125 meg.

The tasteful touch of tarragon in tartar sauce is superb in complementing seafood.

Tarragon means little dragon and was

once reputed to cure a snakebite.

Thymewhat is thyme ?

poultry

Nutritional facts

How to use Thyme

did you know ?

seafood


vegetables

Thyme is the dried, grayish-green leaf of the Thymus vulgaris plant. Its flavor is characterized as minty, hay-like and musty. It is distinctively warm and aromatic, and has a grayish-green hue.

Thyme is grown in most sub-tropical or temperate climates such as France, Spain, Portugal and Greece. McCormick purchases the best crops of thyme from Spain, where it is harvested by hand and sifted to remove the leaf from the stems. Additional cleaning and processing is required to meet McCormicks stringent cleanliness standards.

- Mix thyme in flour for chicken coating or stew the chicken with thyme for a more flavorful taste.- Thyme is a must for bread or rice stuffing.- Mix thyme with melted butter when basting chicken.

Thymes aromatic flavor adds warmth and fragrance to marinades, stuffing, vegetables and fish dishes. Thyme is also used to season all types of meats, game, poultry dishes and stews.

Mix thyme in marinades for beef kebabs, or rub it on roast leg or rack of lamb for a scrumptious meal. For more flavor and aroma, season round steak with thyme and then grill. Baked pork loin roast seasoned with thyme is also another great recipe you can try.

Thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain vigor, courage and strength. Thyme blossoms have been used for many centuries to scent honey from the famed Mount Hymetus in Greece.

- Season fish chowder with thyme for warm flavor.- Use thyme on grilled fish to enhance its taste.- Thyme mixed in melted butter is perfect on top of broiled seafood.

Thyme should be stored in tightly sealed containers to be placed in cool, dry places. Keep away from light. The herb should keep its freshness and flavor for up to 3 years.

- Combine thyme with melted butter and pour on top of vegetables.- Add thyme to tomato or cheese dishes to give them an exciting twist.- Sprinkle thyme on potatoes and peppers for a healthy and delicious dish.



Calcium 31 mg.

Carbohydrates 361 mg.

Iron 2,025 meg.

Niacin 73 meg.

For more flavor and aroma, season round steak with thyme and then grillThyme dates back to

ancient Greece, where it symbolized courage.

Turmericwhat is turmeric ?

meats

Nutritional facts

How to use Turmericdid you know ?

seafood


vegetables

Turmeric, or Curcuma Longa, is the rhizome or root of a robust perennial tropical herb from the ginger family. Turmeric spice is made by grinding the orange-yellow, waxy rhizomes into a fine, aromatic, yellowish powder. Ground turmeric has a golden-yellow color, an earthy aroma; its flavor resembles a combination of ginger and pepper. Although India is the worlds leading producer of turmeric, the spice is also cultivated in Indonesia, China, Bangladesh, South America and in the

- Add turmeric to scrambled eggs to enhance an ordinary breakfast dish.- Stuffed eggs get extra flavor from turmeric.

Turmeric should be used in small amounts, just to add color and flavor to food. The spice is a major ingredient in curry powder and prepared mustard. It is also used in egg dishes, pickles, rice dishes, cream sauces, salad dressings, breads, relish, mayonnaise, soups, and noodles.

Heres an easy recipe you can try: Marinate a chicken overnight with turmeric, minced onion, coriander seed, cumin, ginger, pepper, garlic, cider vinegar and salad oil, then cook and serve hot or cold.

Turmeric was used for centuries as a coloring agent. Marco Polo saw it as an inexpensive substitute for saffron. It was called Indian saffron in medieval times. Today, turmeric is used to color butter, cheese and pickles. It is used most extensively in East Indian cuisine.

- Add turmeric to shrimp & scallop dishes. - Make a tasty caper sauce for fish or lobster by combining butter, flour, onion powder, turmeric, parsley, allspice, bay leaves, cloves, water, cream and capers.

Turmeric should be stored in tightly sealed containers to be placed in cool, dry places. Keep away from light. The herb should keep its freshness and flavor for up to 3 years.

- Turmeric is a wonderful seasoning to put on rice that has been cooked in chicken broth. - Add turmeric to the blend of spices for making pickles with extra flavor. Relishes seasoned with turmeric are added color and flavor.



Iron 346 mg.

Sodium 0.1 mg.


Turmeric should be used in small amounts, just to add color and flavor to food.

Marco Polo saw turmeric as an inexpensive substitute

for saffron.

Caribbean. McCormick imports Alleppey turmeric from India, Brazil and china. All turmeric is cleaned, bacteria-treated and processed under McCormicks stringent quality-control measures.

Ethnic Flavor GuideDiscover the exotic spices, herbs and seasonings found in different kinds of cuisine. This handy guide makes it easy for you to create authentic dishes with our wide array of high-quality flavors. With McCormick, you can add appetizing aroma, color, and flavor to every meal!

AfghanistaniCardamon Turmeric

AfricanCardamon Cinnamon Coriander Ginger Turmeric

BulgarianMarjoram

CajunRed Pepper Tarragon

CzechoslovakianCinnamon

DutchAnise

EnglishAllspice Caraway Seed

Cloves Onion VanillaFrenchAnise Bay Leaf Caraway Seed Garlic Mustard Nutmeg Rosemary Sage Tarragon Thyme Vanilla

GermanAllspice Caraway Seed Celery Seed Cloves Cumin Marjoram Mustard Onion Pepper

Greek / MediterraneanBasil Bay leaf Fennel Garlic Marjoram Nutmeg Onion Oregano

HungarianCaraway Seed Paprika Vanilla

IndianCardamon Chili Powder Cinnamon Cloves CuminCurry Powder Ginger Parsley Pepper Turmeric

IndonesianCurry Powder Chili Powder Turmeric

IrishMustard Thyme Mustard

ItalianAnise Basil Bay Leaf Celery Seed Fennel Nutmeg Oregano Paprika Parsley PepperRed pepper Rosemary

JamaicanAllspice

MexicanChili Powder Cinnamon Cloves Cumin Oregano Paprika Parsley PepperRed Pepper

Mid EasternCoriander Nutmeg Onion

OrientalCelery Seed Cloves Cumin Garlic Ginger Paprika PepperRed Pepper

PolishCinnamon

PolynesianRosemary

PortugueseThyme

RussianCaraway Seed Celery Seed Fennel Vanilla

ScandinavianAllspiceCardamonSage Vanilla

SpanishParsley Paprika Red Pepper Vanilla

ScottishSage


www.store.mccormick.com.ph

We share your passion for great food.If you want us to be your flavor partner, get in touch!

SYSU International, Inc.

145 Panay Ave., Quezon CityTel. No. (632) 920 5291Fax No. (632) 920 7521

[email protected]

mccormick spicebook

Documents

super spices

finest herbs

excellent flavor

flavor guidesince

best flavors

g u i d e t o g r e

spice booky o u r q

ultimate flavors