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Marinate 1 -2 1/2 lbs of meat in a mixture of 1 oz (8.5 tsp) seasoning and 2/3 cup water for 15 mins. Aroma of parsley.

Use 11.52 oz of seasoning with 0.72 lb vinegar and 2.56 lb water per 40 lb of meat for a 10% marinade. Aroma of garlic & oregano.

Shake on wings & fries after cooking. Spicy aroma of Buffalo sauce. Shake on before baking or after frying wings.

Use in cakes, fish & sauces. Stronger than Nutmeg.

Aroma & flavor of chili pepper.

Herbaceous aroma of oregano with bitter flavor typical of Italian seasoning.

Lemony aroma with a biting, lemony flavor. Use in cakes, pies, spiced meat & fish, sweet potatoes, chicken & Chinese dishes.

Aroma of garlic. Flavor of garlic & salt.

Flavor & aroma typical of garlic. Pungent & aromatic.

Aroma & flavor of pepper and garlic.

Aroma & flavor typical of garlic.

Aroma & flavor typical of garlic.

Sweet licorice-like flavor & aroma. A taste similar to anise but less pungent. Use in Italian meatballs & sausages. Also great on fish.

Sweet grassy-like flavor & aroma. A more delicate dill ussed to enhance the flavor of fish, vegetables & dips.

Flavor & aroma similar to caraway though not as sweet. Clean & pungent taste. Use in pickles, casseroles & salad dressing.

KEEP OUT OF REACH OF CHILDREN. Used for curing bologna, jerky & meats. Not for direct consumption.   Also known as "Pink Salt", "Curing Salt #1" or "Instacure."

Strong distinctive earthy flavor. Use in Mexican dishes, chili, salsa & guacamole.

Yellow to brown in color. Used in Indian, Middle Eastern & Thai dishes. Slight, fragrant aroma with a sweet, musky, lemony flavor.

Strong aromatic aroma with a pungent flavor that produces a definite numbing effect. Used in baking, for hams, stews, casseroles, mulled wines, potpourri, crafts & squash.

Strong aromatics with a pungent flavor. Used in baking, for hams, stews, casseroles, mulled wines, potpourri & squash.