1. baking soda –
2. baking powder
3. Cornstarch
4. yeast
5. flour
6. corn flour
7. corn meal
8. Salt
9. pepper -white and black
10. Sugar
11. confectioner’s sugar
12. brown sugar
13 light corn syrup
14. vanilla extract
15. ground cinnamon
16 whole nutmeg
17. ground cloves
18. Onion salt
19. dried chopped or minced onions
20. dried basil
21. dried oregano
22. chili powder
23. dry mustard
24. paprika
25. thyme
26. tarragon
27. Lemon Pepper
28. dried dill
29. All Spice
30. bay leaves
31. poultry seasoning
32. beef, chicken and vegetable bouillon
33. cream of tartar
34. unseasoned bread crumbs
35. unsweetened cocoa powder
36. unsweetened baking chocolate
37. chocolate chips
18) Onion salt
When we talk about herbs and spices, if I can’t get them from a wholesale source in bulk, such as http://www.sfherb.com/ , which is a great site for lots of things, I buy McCormicks brand in the store. There is a big difference between McCormicks and other brands. So with that said;
From http://www.wisegeek.com/what-is-onion-salt.htm
Onion salt is a convenient substitute for chopped onions. It’s useful when you don’t have the time to prepare chopped onions, or want to add onion flavor to a dish without the bulk of additional ingredients. Most onion salt is made with a combination of dehydrated powdered onions and salt, and usually a preservative ingredient that keeps the powder and salt from adhering to each other. This seasoning should be differentiated from onion flakes or onion powder, which do not contain salt.
The ratio of table salt to powdered onion is about three to one. If you are looking for lower salt foods, you probably shouldn’t choose onion salt, since a quarter teaspoon (about 1.4 grams) has almost as much sodium as does regular table salt. Average sodium content in onion salt is about 450 milligrams as opposed to the 575 mg offered in the same size serving of table salt. Alternately, simply remember that onion salt does contain salt and lower additional salt in your recipes when you use it.
In flavor, two teaspoons of onion salt is about equivalent to one small to medium yellow or white onion. But many feel that the seasoning is better than using raw onions because it tends to impart a milder and less sharp flavor than does raw onions. Also if you want to season things like hamburgers, soup, salad dressing, meatloaf, spaghetti sauce or the like, you may not want chunks of onions to change the texture of your dish.
There are also some gourmet onion salts you may want to try. Some feature kosher salt, and a few have organic onions. The more commercially processed onion salts do contain sodium silico aluminate, which concerns some people. It has been potentially linked to greater incidence of kidney disease, and some people fear a connection between consumption of aluminum products and Alzheimer’s. Many of the organic versions of onion salt do not contain any aluminum products, and can be easily found in natural foods stores or online.
Recipes:
One great use for onion salt is for a dip. Most everyone likes my onion dip made by adding about a tablespoon of onion salt (not garlic salt) to a cup of sour cream. You can sprinkle some dried chives or cilantro on for color too.
19) dried chopped or minced onions
McCormick Onions, Chopped 12oz 340g
Use anywhere you would use fresh onion. Reconstitute with ice water to use as garnish on hamburgers, hot dogs or in salads.
1/4 cup dried chopped onion = 1 cup chopped raw onion.
Packaged in flavor sealed bulk container with dual flip top lids for sprinkling or measuring.
This is a key ingredient in Bloody Maries
20) dried basil
A leafy herb from the mint family with a licorice-clove flavor. Basil is usually green, though there are purple varieties, such as Opal Basil. Lemon basil, anise basil, clove basil and cinnamon basil all have flavors similar to their names. Basil is a key ingredient in Mediterranean cooking.
Ingredient
Season: for fresh grown June – September
How to select: Available year round, but true harvest is summer. Look for even colored leaves.
How to store: Refrigerate wrapped in damp paper towels and plastic bag for up to 4 days or stems down in a glass of water with plastic over the leaves for about a week with regular water changing. Store the dried herb for 6 months in a cool dark place.
Matches well with: cheese, chicken, duck, eggplant, eggs, fish, lamb, liver, olive oil, onions, pasta, pesto, pizza, pork, potatoes, rabbit, salads, shellfish, soups, sweet peppers, tomatoes, veal, vegetables, vinegars, zucchini, tomato sauce
Substitutions: 1 tsp dried basil = 1 tbsp chopped fresh basil = 1 tbsp chopped fresh summer savory; 1 tsp dried basil = start with 1/2 tsp marjoram, oregano, thyme or tarragon then add more if necessary;
Remember that dried herbs should be put into a dish early in the cooking process and fresh herbs near the end. Dried herbs are much stronger than fresh.
21) dried oregano
Oregano is like marjoram, but more pungent and not as sweet. Because of its pungency, oregano requires a bit more caution in its use. Mediterranean oregano is milder than Mexican oregano. Oregano was almost unheard of in the U.S. until WW II soldiers returning from Italy raved about it.
Ingredient
Season: available year-round
How to select: Look for bright bunches without blemishes.
How to store: Refrigerate fresh oregano in a plastic bag up to 3 days. Store dried oregano in a cool, dark place up to 6 months.
Matches well with: artichokes, beans, chicken, eggplant, fish, lamb, mushrooms, pasta, peppers, pizza, pork, potatoes, rabbit, sausages, tomatoes, veal, zucchini
22) chili powder
Chili powder is a generic name for any powdered spice mix composed chiefly of chili peppers, most commonly either red peppers or cayenne peppers, which are both of the species Capsicum annuum.It can be made from virtually any hot pepper including ancho, Cayenne, Chipotle, New Mexico, and pasilla chilis.The spice mix may simply be pure powdered chilis, or it may have other additives, especially cumin, oregano, garlic powder, and salt. Some mixes may even include black pepper, cinnamon, cloves, coriander, mace, nutmeg, or turmeric. As a result of the various different potential additives, the spiciness of any given chili powder is incredibly variable. As a rule, the purer the chili powder is, the spicier it is.Chili powder has been important ingredient of traditional Indian cuisine.Today they are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created in the 1890s by D.C. Pendery and William Gebhardt for precisely this dish.
My brother Walt made his own chili powder from hot peppers he grew in his back yard. That powder was the hottest thing I’ve ever put in my mouth, bar none. Find a chili powder that you are happen with and can use with confidence. And as always read the ingredients and watch for too many additives, like MSG, Aluminum, etc.
23) dry mustard
Dry mustard (referred to as ground mustard in many recipes) is made from mustard seeds that have been finely ground. When a recipe calls for prepared mustard, use yellow or brown mustard commonly served as a condiment. Dry mustard is a great additive for making a rub for meats or poultry. You can buy brown or yellow mustard seeds and grind your own when you need it.
24) paprika
Paprika is a spice made from the grinding of dried sweet red or green bell peppers (Capsicum annuum). In many European countries, the word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika is great for adding color to a dish. It isn’t hot at it can be a little sweet. I got a pound of smoked paprika from The San Francisco Herb Company http://www.sfherb.com/ and I use it in all of my meat rubs and any dish that can use a smoky flavor. Dry products don’t dilute the dish and add strong flavor.
25) thyme
Thyme is one of the best known and most widely-used culinary herbs. It is quite easy to grow and is commonly found as a decorative as well as a functional plant in many home gardens.
You will find thyme a welcome flavor in salads, soups, chowders, sauces, breads, vegetable and meat dishes, and even jellies and desserts.
Thyme is an essential ingredient in bouquet garni, as well as a prime ingredient in the expensive Benedictine liqueur. When cooking with thyme, be aware that one fresh sprig equals the flavoring power of one-half teaspoon of dried thyme.
26) tarragon
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia.
27) Lemon Pepper
Lemon pepper is a spice which is made by mixing lemon zest with pepper. There are a wide range of uses for lemon pepper, from a spice rub for grilled meats to a zesty topping for pasta. Many markets carry packaged lemon pepper in their spice sections, and it is also relatively easy to make lemon pepper at home. By making this spice at home, cooks can control the ingredient proportions and play around with variations which might include ingredients like white or red pepper.
I use lemon pepper on every piece of meat or chicken I cook. I always have at least 2 large containers of McCormick’s lemon pepper in the house at all times.When I make my pork tenderloins I rub the outside with lemon pepper before I brown the meat. The same with rotisserie chicken.
Until tomorrow –
Jughandle