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Spices

Wholesale Catalog 2018 Inside this issue, you will find our company’s most recent selection of:

1.800.441.2133 kalustyanspices.com

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Seeds / spices Aromatics Peppercorns Chilies / capsicums Garlic and onions Herbs Seasoning salts Specialty salts Seasonings


Seeds / Spices: Anise - 8 Caraway Seed - 9 Cardamon - 10 Celery Seed - 11 Coriander - 12 Cumin - 13 Dill Seed - 14 Fennel - 15 Fenugreek - 16 Poppy Seed - 17 Sesame Seed White - 18 Turmeric - 19

Aromatics: Allspice - 22 Cinnamon - 23 Cloves - 24 Ginger - 25 Mace - 26 Nutmeg - 27

Peppercorns: Black Pepper - 30 White Pepper - 31


Chilies / Capsicums:

Seasoning Salts:

Chili Crushed Mild - 34 Chili Fine Cut Mild - 35 Chili Ground Mild - 36 Paprika - 37

Celery Salt - 60 Garlic Salt - 61 Lemon Pepper w/salt - 62 Lemon Salt - 63 Seasoning Salt - 64

Garlic & Onions: Garlic - 40 Onion - 41 Herbs: Basil - 44 Bay Leaves - 45 Dill Weed - 46 Marjoram - 47 Mint - 48 Oregano Mediterranean - 49 Oregano Mexican - 50 Parsley Flakes - 51 Rosemary - 52 Sage - 53 Sassafras - 54 Savory - 55 Tarragon - 56 Thyme - 57

Specialty Salts: Black Hawaiian Sea Salt - 68 Cource Sea Salts - 69 Kosher Salt Flakes - 70 Pink Himalayan Salt - 71

Seasoning: Cajun Seasoning - 74 Curry Powder - 75 Herbs de Provance - 76 Italian Seasoning - 77 Meat Tenderizer - 78 Quebec Seasonings - 79 Rojon Seasoning - 80 Sazon Seasoning - 81


Seeds / Spices


Anise Seed Flavor Profile: Physical: Category: Cuisine:

Sweet - Very Aromatic Whole Seed The Caribbean, Central American, South American

About: Anise, also known as “Pimpinella anisum L.,� is a seed that comes from the same family as fennel and cumin. Anise is native to the Mediterranean and the Middle East, and is known to have a sweet licorice flavor. Anise is typically used in soups, stews, broths and savory foods such as meats.

Ground Cracked Whole 8


Caraway Seed Flavor Profile: Physical: Category: Cuisine:

Bitter - Sweet Whole Seed Austrian, British, European, German, Hungarian, Moroccan

About: Caraway, also known as “Carum carvi L.,� is a plant in the family Apiaceae, native to Asia, Europe, and North Africa. Caraway seeds are highly aromatic and have a distinctive earthy anise flavor. Caraway seeds are often used in Europe to flavor rye breads, biscuits, cakes, stews and meat dishes.

Ground Cracked Whole Order online at www.kalustyanspices.com

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Cardamon Flavor Profile: Physical: Category: Cuisine:

Citrusy - Peppery - Pungent - Warm Mint - Smokey Ground Seed Indian, Middle Eastern

About: Cardamon, also known as “Elettaria Cardamomum Maton,� is typically cultivated in Guatemala, Malaysia and Tanzania. Cardamon is a low-growing, leafy tropical plant that has large, rigid, aromatic leaves. Cardamon has a sweet and smoky aroma that is utilized both in sweet and savory drinks and dishes.

Ground Decorticated Green Pod 10


Celery Seed Flavor Profile: Physical: Category: Cuisine:

Bitter - Citrusy - Herbal - Strong Whole Seed American, British, French, Greek, Indian, Italian

About: Celery seed, also known as “Apium graveolens L.,” comes from a wild relative plant of the classic celery vegetable plant, often referred to as smallage. Although not from the conventional celery plant, both belong to the same plant family as parsley and carrots. The celery seed delivers a subtle celery flavor to the dishes it’s added to.

Ground Whole Order online at www.kalustyanspices.com

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Coriander Flavor Profile: Physical: Category: Cuisine:

Aromatic - Citrusy - Earthy Whole Seed Egyptian, Indian, Mediterranean, Mexican, Middle Eastern, Tunisian

About: Coriander, also known as “Coriandrum sativum L.,” is an herb cultivated for both cilantro and coriander, which is the seed of cilantro. It’s native to the Mediterranean region but is also grown today in the Balkan region, North America, and India. The most common use of coriander is in pickle brine and brewing beer. Coriander works best when used harmoniously with other spices as a blend. It’s often said to have a tart, lemon/lime taste.

Ground Cracked Whole 12


Cumin Seed Flavor Profile: Physical: Category: Cuisine:

Aromatic - Earthy - Pungent - Sharp Sweet - Warm Whole Seed Indian, Mediterranean, Middle Eastern

About: Cumin, also known as “Cuminum cyminum L.,� is a plant that yields seeds which are typically used whole or in ground form. Cumin is among the spices that have higher oil content, with a nutty and earthy flavor. Typically, cumin is used in a wide range of cuisines and has a very distinct flavor.

Ground Whole Order online at www.kalustyanspices.com

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Dill Seed Flavor Profile: Physical: Category: Cuisine:

Aromatic - Bitter - Citrusy - Sweet Whole Seed American, Mediterranean, Scandinavian, Vietnamese

About: Dill seed, also known as “Anethum graveolens L.,� is the seed of an herb that comes from the celery family. Both the leaves and the seeds of the plant have distinct uses. Dill seed is a component of many pickling recipes, as well as in breads, and is known for the soft accent of flavor it provides.

Ground Whole 14


Fennel Seed Flavor Profile: Physical: Category: Cuisine:

Warm - Sweet Aroma Whole Seed Central and Eastern European

About: Fennel, also known as “Foeniculum vulgare Mill,� is a flowering plant that belongs to the carrot family. Although originally from the Mediterranean region, it is now being cultivated along the coasts of many regions throughout the world. The flavor profile of fennel seeds is a lighter but sweeter version of anise seeds. Fennel can be used in a variety of applications such as breads, sauces, sausages, and rubs.

Ground Cracked Whole Order online at www.kalustyanspices.com

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Fenugreek Flavor Profile: Physical: Category: Cuisine:

Bitter - Nutty - Rich - Sweet Whole Seed African, Ethiopian, Indian, Middle East, Turkish

About: Fenugreek, also known as “Trigonella foenum-graecum L.,� is a plant grown annually, typically cultivated in India. Fenugreek can also be found in many Indian and Middle Eastern dishes. The smell and taste of fenugreek is usually compared to maple and is predominantly utilized in savory dishes, blends and meat cures.

Ground Whole 16


Poppy Seed Flavor Profile: Physical: Category: Cuisine:

Nutty Whole Seed Asian, Indian, Mediterranean, Turkish

About: Poppy Seed, also known as “Papafer somniferum�. The Poppy seed is a favorite for baked goods such as muffins, bagels, and breads.

Order online at www.kalustyanspices.com

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Sesame Seeds Flavor Profile: Physical: Category: Cuisine:

Rich - Nutty Whole Seed Japanese, Middle Eastern, Turkish

About: Sesame seed is harvested from “Sesamum indicum L.,� a flowering plant that produces sesame seed pods. Although naturally found in small amounts in Africa and India, sesame seeds are now cultivated in tropical regions around the world. Sesame seeds are amongst the seeds with the highest oil content, resulting in a rich, nutty flavor. They are commonly used across a wide range of cuisines across the world.

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Turmeric Flavor Profile: Physical: Category: Cuisine:

Bitter - Pungent - Earthy - Citrusy Ground Spice Asian, Middle Eastern

About: Turmeric, also known as “Curcuma longa�, is a type of root that is part of the ginger family. Typically the root is ground into powder form to be easily used. It has a light earthy taste and although its flavor isn't very strong, it has a vibrant yellow/orange color. It is widely used in Indian cuisine and is one of the oldest coloring agents. It is often used in curry and is the component that gives curry its yellow hue.

Ground Order online at www.kalustyanspices.com

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Aromatics


Allspice Flavor Profile: Physical: Category: Cuisine:

Aromatic - Peppery - Savory - Spicy Whole Berry The Caribbean, Central American, South American

About: Allspice, also known as “Pimenta dioica L.,� is a fruit typically cultivated in the warmer parts of the world, picked before ripening from the tropical evergreen Pimenta Dioica tree. Allspice is known to resemble a flavor between cinnamon, cloves, nutmeg, and pepper, and is primarily used in sweet and savory dishes. It is also used in pies and for baking, especially in holiday season foods.

Ground Cracked Whole 22


Cinnamon Flavor Profile: Physical: Category: Cuisine:

Aromatic - Fragrant - Spicy - Sweet Warm - Woody Whole Bark Asian, Mediterranean, North African

About: Cinnamon, also known as “Cinnamomum verum,” is a spice typically acquired from the inner bark of several tree species. “Cinnamomum verum” is often considered the ‘true cinnamon,’ however, the most commonly used species of cinnamon internationally is known as ‘Cassia’ cinnamon. Additionally, due to cinnamon being highly flammable, it’s cryogenically ground (with liquid nitrogen) in order to ensure safe processing and to preserve its volatile oils and moisture levels. Cinnamon can be used in sweet and savory dishes, breakfast cereals, snack foods, and traditional foods.

Ground Tea Cut Sticks Order online at www.kalustyanspices.com

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Cloves Flavor Profile: Physical: Category: Cuisine:

Aromatic - Bitter - Pungent - Sweet Warm Whole Flower Bud American, Asian, Chinese, German, Indonesian

About: Clove, also known as “Syzygium aromaticum,� is found as a flower bud in the tree family Myrtaceae. Cloves are often harvested in warm countries such as Madagascar, Brazil, Zanzibar and Sri Lanka. The beautifully sweet aroma of cloves comes from the volatile oils that are concentrated in the head of the clove. Like cinnamon, grinding cloves can be dangerous if not cooled and controlled properly during the milling process.

Ground Whole 24


Ginger Flavor Profile: Physical: Category: Cuisine:

Aromatic - Pungent - Spicy - Sweet - Warm Woody Ground Root Asian, Indian

About: Ginger, also known as “Zingiber officinale”, is a root that’s collected from a flowering plant. The most common regions for cultivation include China, India and southern Asia. Ginger is a well-known ingredient in the world of teas and is used in many regions of the world. It’s an extremely versatile ingredient that can be used in both sweet and savory dishes.

Ground Tea Cut Order online at www.kalustyanspices.com

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Mace Flavor Profile: Physical: Category: Cuisine:

Aromatic - Earthy - Nutty - Sweet - Warm Ground Aromatic Asian, Middle Eastern

About: Mace, also known as “Myristica Gragrams Houtt,� is ground from the harvested blades that surround the Nutmeg fruit. Ground Mace is commonly used in baked goods like apple and pumpkin pie as well as many types of sausages and soups

Ground 26


Nutmeg Flavor Profile: Physical: Category: Cuisine:

Aromatic - Earthy - Nutty - Sweet - Warm Whole Spice Asian, Middle Eastern

About: Nutmeg, also known as “Myristica Gragrams Houtt,” is a fruit cultivated from a dark-colored evergreen tree that is also used to harvest mace. Grinding occurs at very low temperatures (below -200˚F) to ensure no combustion and no releasing of volatile oils. Nutmeg is an incredibly intense spice with a strong and distinctive aroma. It's nutty and slightly sweet as well as warm.

Ground Whole Order online at www.kalustyanspices.com

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Peppercorns


Black Pepper Flavor Profile: Physical: Category: Cuisine:

Earthy - Peppery - Piney - Pungey - Spicy - Warm - Woody Whole Berry American, Caribbean, Central American, Eastern European, European, Mediterranean

About: Black pepper, also known as “Piper nigrum L.,” is collected from a flowering vine in the form of unripe dried berries called peppercorns. Black pepper is typically cultivated in tropical regions and is the most widely used and traded spice in the world. Due to its pungent taste and strong odor, it is a commonly used spice in a wide range of cuisines.

Butcher Cut Café Grind Chef's Cut Fine Grind Peppercorns 30


White Pepper Flavor Profile: Physical: Category: Cuisine:

Pungent - Peppery Ground Berry American, Asian, European, Japanese

About: White pepper, also known as “Piper nigrum L.,� is the inner meat of the black peppercorn. Its funky, offset aroma is praised around the world and is the perfect seasoning for chicken and fish. Its light and spicy taste compliments any dish it is added to.

Ground Peppercorns Order online at www.kalustyanspices.com

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Chilies / Capsicums


Crushed Chili Origin Of Products: Flavor Profile: Physical: Chemical: Method of Treatment: Category: Cuisine:

India Spicy Ground, Crushed (1/8, 3/16) Heat Unit 5K – 160K Scoville ETO, Steam, Irradiation Spice (Capsicum) Mexican, American

About: Crushed chili is made of dried chili peppers crushed into flakes. Chili powder is the main ingredient in Tex-Mex food, flavoring the meat used to make burritos, tacos, and enchiladas. It's also the primary seasoning in chili con carne. Chili powder is also used in barbecue dry rubs. Variations of chili powder can be found in Indian, Korean and Thai cuisine.

Mild (20K-30K HU) Hot (35K-45K HU) Super Hot (50K-60K HU) 34


Fine Cut Chili Origin Of Products: Flavor Profile: Physical: Chemical: Method of Treatment: Category: Cuisine:

India Spicy Ground, Crushed (1/8, 3/16) Heat Unit 5K – 160K Scoville ETO, Steam, Irradiation Spice (Capsicum) Mexican, American

About: Chili powder is the main ingredient in Tex-Mex food, flavoring the meat used to make burritos, tacos, and enchiladas. It's also the primary seasoning in chili con carne. Chili powder is also used in barbecue dry rubs. Variations of chili powder can be found in Indian, Korean and Thai cuisine. Fine cut chili powder is finely ground for a lighter texture and an increased surface area for heat release.

Mild (20K-30K HU) Hot (35K-45K HU) Super Hot (50K-60K HU) Order online at www.kalustyanspices.com

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Ground Chili Origin Of Products: Flavor Profile: Physical: Chemical: Method of Treatment: Category: Cuisine:

India Spicy Ground, Crushed (1/8, 3/16) Heat Unit 5K – 160K Scoville ETO, Steam, Irradiation Spice (Capsicum) Mexican, American

About: Chili powder is the main ingredient in Tex-Mex food, flavoring the meat used to make burritos, tacos, and enchiladas. It's also the primary seasoning in chili con carne. Chili powder is also used in barbecue dry rubs. Variations of chili powder can be found in Indian, Korean and Thai cuisine.

Mild (20K-30K HU) Hot (35K-45K HU) Super Hot (50K-60K HU) 36


Paprika Flavor Profile: Physical: Category: Cuisine:

Spicy - Sweet Ground Spice Hungarian, Spanish, Bulgarian

About: Paprika, also known as “Capsicum annum L.,� is a variety of sweet red pepper which was originated in Mexico. Paprika is typically dried and ground into a powder to be added to foods that require a vibrant red hue. The most common types of peppers used to make paprika include tomato peppers, chili peppers, and cayenne peppers. The most typical use for paprika would be to season and color soups and rice, as well as in the formulation of sausages and meats.

Ground Order online at www.kalustyanspices.com

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Garlic & Onions


Garlic Flavor Profile: Physical: Category: Cuisine:

Pungent - Sweet Granulated Dehydrated Vegetable Bulb American, Central American, European, Middle Eastern, Asian

About: Garlic, also known as “Allium sativum�, is used in a dehydrated form, causing the flavor to be more enhanced and ready for use, for prolonged periods of time. Garlic is used in a majority of cuisines around the world.

Powder Granulated Minced 40


Onion Flavor Profile: Physical: Category: Cuisine:

Pungent - Bitter Granulated Dehydrated Vegetable African, Asian, Latin American, Middle Easter, American, European

About: A popular root vegetable onions, also known as “Allium cepa,� are used in a dehydrated form, causing the flavor to be approximately nine times stronger than it would in fresh form.

Powder Granulated Minced Chopped Order online at www.kalustyanspices.com

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Herbs


Basil Flavor Profile: Physical: Category: Cuisine:

Fragrant - Herbal - Sweet Whole Herb Indian, Italian, Mediterranean, Thai

About: Basil, also known as “Ocimum basilicum,” is harvested from the regions of central Africa to Southeast Asia. Basil is an herb that is often said to have a pungent and strong smell, often sweet. The most commonly used species of Basil is known as ‘sweet basil.’ Basil can be used with meats, fish, soups, eggs, pesto sauces, and pasta.

Ground Fine Cut Whole 44


Bay Leaves Flavor Profile: Physical: Category: Cuisine:

Aromatic - Bitter - Earthy - Warm Whole Herb Mediterranean

About: Bay Leaves/ Laurel Leaves, also known as “Laurus nobilis L.,� are leaves used in cooking thanks to their unique flavor. The leaves are used fresh or dried, however, it is often said that the full flavor comes out months after drying the leaf. Laurel leaves are typically used in soups, stews and braises, however, the leaves are generally removed before cooking has finished and all flavor has been released into the food. Bay leaves are a great compliment to fish and chicken dishes.

Ground Cut Whole Order online at www.kalustyanspices.com

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Dill Weed Flavor Profile: Physical: Category: Cuisine:

Sweet - Light - Earthy Whole Herb Scandinavian, Eastern European

About: Dill weed, also known as “Anethum graveolens L.,� is an herb that comes from the celery family. Both the leaves and the seeds of the plant have distinct uses. Dill Weed is known for its sweet and light flavor and is widely used in Mediterranean and European cooking. Its vibrant dark green color also makes it visually appealing when applied to a dish after cooking.

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Marjoram Flavor Profile: Physical: Category: Cuisine:

Citrusy - Piney - Warm Cut Herb Mediterranean

About: Marjoram, also known as “Majorama Hortensis Moench,� is cultivated in Egypt and is widely used in Europe. The flavor of marjoram resembles fruity oregano and piney thyme. You can find marjoram in the sauces and sausages of European cuisine.

Ground Cut Order online at www.kalustyanspices.com

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Mint Flavor Profile: Physical: Category: Cuisine:

Cool, Bright Crushed Leaf Greek, Indian

About: Mint, also known as “mentha spicata�. Perfect for meats like lamb, salads, fruit, vegetables, desserts and drinks.

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Oregano Mediterranean Flavor Profile: Physical: Category: Cuisine:

Sweet - Peppery - Musty - Hay - Minty Whole Herb Mediterranean

About: Mediterranean Oregano, also known as “Oreganum vulgare,” comes from a flowering plant in the mint family. It is cultivated in western and southwestern Eurasia as well as in the Mediterranean region. Mediterranean Oregano, also known as “Greek Oregano,” is more widely used around the world and when compared to Mexican Oregano, it has a lighter color. Mediterranean Oregano is the “classic” Oregano used in all Italian and Euro-Mediterranean meals.

Ground Whole Order online at www.kalustyanspices.com

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Oregano Mexican Flavor Profile: Physical: Category: Cuisine:

Sweet - Bitter - Musty - Hay - Minty Whole Herb Mediterranean

About: Mexican Oregano, also known as “Lippia graveolens,� comes from a flowering plant in the mint family. Mexican Oregano has a darker color than Mediterranean Oregano and a deeper, tangier flavor profile. It is native to Central America and is still cultivated in the region today.

Ground Whole 50


Parsley Flavor Profile: Physical: Category: Cuisine:

Mild Bitter - Aromatic - Grassy Flakes Herb Mediterranean, South American

About: Flat Leaf Parsley or Italian Parsley, also known as “Petroselinum crispum,� comes from a flowering plant native to the Mediterranean region. Parsley can provide any dish with a vibrant burst of green color. It also helps cut through heavy or greasy dishes by adding a hint of freshness. It is typically used in Mediterranean and South American dishes.

Order online at www.kalustyanspices.com

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Rosemary Flavor Profile: Physical: Category: Cuisine:

Earthy - Piney - Bitter - Citrusy Whole Herb Mediterranean

About: Rosemary, also known as “Rosmarinus officinalis L.�, is an herb with thin and sharp leaves, native to the Mediterranean region. Although rosemary can be used fresh or dried, typically dried rosemary has more pungency and flavor enhancing properties. The flavor of Rosemary can be described as earthy, piney, bitter, and citrusy. It is commonly used in Mediterranean cuisine.

Ground Cracked Whole 52


Sage Flavor Profile: Physical: Category: Cuisine:

Aromatic - Fragrant - Bitter - Savory Chopped Herb American, British, Mediterranean

About: Sage, also known as “Salvia officinalis L.�, is an herb that grows at high altitude in rocky soil. It is a native plant to the Mediterranean region and has been used for centuries as food, drink, and medicine. Sage can be found throughout European and Middle Eastern cuisine. It has a floral, earthy, and zesty scent which goes well with any meat or stew. Wild Sage is harvested by family farmers who climb high mountainsides to pick the herb.

Ground Chopped Cracked Rubbed Order online at www.kalustyanspices.com

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Sassafras Flavor Profile: Physical: Category: Cuisine:

Bitter - Citrusy - Sweet Ground Herb American, Canadian

About: Sassafras, also known as “Sassafras albidum,” comes from the leaves of an aromatic tree that is indigenous to North America and Eastern Asia. The name “Sassafras” is given to three different species of trees, two of which come from Asia and one that is grown domestically. It is often said that sassafras has a very pleasant odor, with a bitter lemon note.

Ground 54


Savory Flavor Profile: Physical: Category: Cuisine:

Piney Fragrance - Peppery flavor Whole Herb French

About: Savory, also known as “Satureja hortensis L.,� is cultivated in the winter and the summer. Although summer savory is better known, winter savory has the same uses and flavor. It is one of the oldest herbs used for cooking in Europe. It has a taste that resembles that of thyme and rosemary, with a hint of pine. Savory works harmoniously with soups, stuffing, and butters.

Ground Whole Order online at www.kalustyanspices.com

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Tarragon Flavor Profile: Physical: Category: Cuisine:

Aromatic - Bittersweet Cut Herb French, Asian, Mediterranean, Middle Eastern

About: Tarragon, also known as “Artemisia dracunculus L.,� is a species of herb in the sunflower family. Tarragon is one of the most important herbs of French cuisine. It has a uniquely bitter/sweet aroma that doesn't overpower a dish but adds complexity and depth to a plethora of meals.

Ground Cut 56


Thyme Flavor Profile: Physical: Category: Cuisine:

Earthy - Peppery - Minty - Sweet - Warm Whole Herb Mediterranean

About: Thyme, also known as “Thymus vulgaris L.,� is an evergreen herb that is part of the mint family Lumiaceae. Thyme is also a relative of oregano and marjoram, with a pleasant aroma that resembles that of fresh sweet oregano, bitter sage, and a hint of lemon. It is typically used in Mediterranean cuisine.

Ground Cut Whole Order online at www.kalustyanspices.com

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Seasoning Salts


Celery Salt Ingredients: Salt, Celery Seed, not more than 1% Silicon Dioxide added as an Anti-Caking Agent About: Celery salt is a salt blend using the dried celery seeds. It is used in several popular spice blends, including some used with seafood and fried chicken. Celery salt is also used in some well-known cocktails like a Blood Mary, and is an ingredient in regional food favorites like the Chicago-style hot dog.

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Garlic Salt Ingredients: Salt, Dehydrated Garlic and less than 2% Silicon Dioxide added as an Anti-Caking Agent. About: Among the most widely used salt variations, garlic salt incorporates dried and ground garlic blended with traditional salt for a taste that is potent, pungent, and useful in a wide variety of dishes. The result is ideal for savory meals, salsas, soups and stews, rubs and marinades, or any dish that can use a boost in flavor.

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Lemon Pepper with Salt Ingredients: Salt, Sugar, Dextrose, Maltodextrin, Spice, Dehydrated Garlic, Citric Acid, Extractives of Spice, Lemon Oil, FD&C Yellow 5 Lake (Color), and not more than 2% Silicon Dioxide and Sunflower Oil added as a processing aid. About: This citrus-focused blend uses lemon oil and citric acid to add a lively, bright, zesty boost to ordinary salt. It’s an ideal companion to chicken and fish dishes, with its perfect balance between salt tang and tart citrus offering a fantastic enhancement to your meal.

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Lemon Salt Ingredients: Salt, Citric Acid, Lemon Oil, and not more than 2% Sunflower Oil and Silicon Dioxide added as a processing aid. About: Salt enhanced with lemon and citric notes, Lemon salt adds a zesty kick to your standard table salt, making it ideal for use with fish dishes, chicken, or any other food or meal that could use a mild hint of citrus. Good blends are often considered a kind of gourmet food.

Order online at www.kalustyanspices.com

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Seasoning Salt Ingredients: Salt, Dextrose, Spice (Including Celery Seed, Dill Seed, Pepper), Paprika, Garlic Powder, Onion Powder, Chili Pepper. About: Among the most popular seasonings in the world, seasoning salt is a blend of spices with salt as its central component. It is a standard seasoning for chicken dishes, potatoes and chips, and many other dishes. This seasoning is widely used throughout Europe and North America, and is also common in the rest of the world.

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Specialty Salts


Black Hawaiian Sea Salt About: Black Hawaiian Sea Salt is also known as Black Lava Salt. This salt is a great finishing salt that adds great color and flavor. Try it on sunny side up eggs, Cornish hen, or grilled vegetables.

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Course Sea Salts About: Table Salt “Course Sea Salt” is a perfect selection for your dining room. Our quality Table Salt is great way to help keep your customers happy and coming back for more.

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Kosher Salt Flakes About: Kosher Salt Flakes are the backbone for today’s modern kitchen with a wonderful flavor and texture. Our pure flakes are a sure compliment to your next dish. Our Kosher Salt Flakes are great on meats, seafood, and vegetables.

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Pink Himalayan Salt About: Pink Himalayan Salt comes from mines deep below the Himalayan Mountain Range. Use it as a finishing salt, adding it to dishes right before serving. Try it on popcorn, steaks, or even on your salads.

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Seasonings


Cajun Seasoning Ingredients: Corn Flour, Spices (Including Coriander, Pepper), Maltodextrin, FD&C Color (Yellow 5, Yellow 5 Lake, Red 40 Lake, Red #40, Yellow 6 Lake), not more than 1% Sunflower Oil added as a processing aid. About: Made up of peppers, onions, garlic and herbs, Cajun spice blends originated in Louisiana and have spread across the country as popular additions to fish, chicken, and shellfish meals. Perfected over the course of generations, this traditional Southern spice is also an essential ingredient in gumbos and the popular Cajun dish, Jambalaya.

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Curry Powder Vindaloo Ingredients: Red Pepper, Coriander, Cumin, Turmeric, Ginger, Black Pepper, Cinnamon, Nutmeg, Cardamon, Cloves. About: Sometimes mistaken as a single herb or spice, curry refers to a wide array of spice blends used throughout the Indian subcontinent, and which in recent years have become a staple throughout North America too. With its mix of red pepper, turmeric, cumin, ginger, and other spices, curry offers a major flavor boost to chicken dishes, rice and pasta, fish, vegetables, or almost any other meal.

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Herbs de Provance Ingredients: Origin Of Products: Flavor: Cuisine:

Spices, Lavender French Earthy, Floral, Minty French

About: A traditional blend of dried herbs developed in France centuries ago, Herbs de Provence combine herbs like rosemary, thyme, oregano and others, often with lavender included in North America. This staple blend from Southern France is typically used in vegetable stews or with grilled foods. Though there is no set recipe, blends may also incorporate savory, marjoram, and others.

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Italian Seasoning Ingredients: Oregano, Basil, Thyme, Marjoram, Sage Origin Of Products: Italian About: With its combination of traditional dried herbs like basil, oregano, rosemary, marjoram, garlic, and other herbs and spices, Italian Seasoning adds a zesty, Italian-style boost to pasta dishes, soups, chicken, and other meals. It can also be used in vegetable meals, to enhance fish, or even on salads

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Meat Tenderizer Ingredients: Salt, Dextrose, Maltodextrin, Monosodium Glutamate, Papain, Disodium Inosinate, Disodium Guanylate, and not more than 1% Silicone Dioxide added as a processing aid. About: Meat tenderizers contain enzymes that help break down the tough meat fiber of steak, pork, and other meats. By helping break down these proteins, the meat’s texture is improved, making it more flavorful and easier to cook with. A good meat tenderizer blend will also help bring out the best of a meat’s flavor, making it ideal for steaks, grilled meats, and more.

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Quebec Seasoning Ingredients: Salt, Spices, Dehydrated Garlic, Extractives of Paprika and not more than 2% Silicon Dioxide and Vegetable Oil added as a processing aid. About: Also known as “Quebec Beef Spice,� as the name implies this seasoning blend is ideal for steak and beef dishes. Usually coarse-ground, the mix is used with beef and pork, and slowly releases its salt, garlic, and spice-infused flavor during roasting. Popular among French Canadians, it is now seeing increasing use in the United States, too.

Order online at www.kalustyanspices.com

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Rojon Seasoning Ingredients: Corn Flour, Spices, Yellow #6 Lake, Yellow #5, Red #40, Lake, Annatto, not more than 1% Vegetable Oil added as a processing aid. About: Rojon is a peppery spice blend used in a wide variety of dishes in Spanish food. Rojon is similar to Sazon but with a reddish color. Traditionally used in rice and beans, as well as in sauces, it is also a great compliment to soups and stews, meats, and anything else that needs an addition of zesty Latin flavor.

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Sazon Seasoning Ingredients: Salt, Food Starch, Maltodextrin, Dehydrated Garlic & Onion, Spices (Including Coriander, Cumin, Pepper), Dextrose, FD&C Color (Yellow 5, Red 40), Extractives Of Paprika (Color), not more than 2% Silicon Dioxide added as a processing aid. About: Commonly found in Spanish and Mexican markets, sazon is a peppery spice blend used in a wide variety of dishes. Traditionally used in rice and beans, as well as in sauces, it is also a great compliment to soups and stews, meats, and anything else that needs an addition of zesty Latin flavor.

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www.kalustyanspices.com

Contact: 855 Rahway Ave, Union, NJ 07083 Phone: 1.800.441.2133 Local: 908.688.6111 Fax: 908.688.4415 info@kalustyan.com

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