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NUTMEG
Popular baking spice that is the hard pit of the fruit of the nutmeg tree. May be bought already ground or for fresher flavor, whole.

OIL, OLIVE:
Extra-virgin olive oil, extracted from olives on the first pressing without use of heat or chemicals, is preferred for salads. Many brands, varying in color and strength of flavor, are now available. Store in an airtight container away from heat and light.

OIL, PEANUT:
Pale-gold oil with a subtle hint of the peanut's richness. Used in cooking, especially for poultry and for salad dressings.

OIL, SESAME:
Oil pressed from sesame seeds, which imparts to it their nut-like flavor. Used primarily as a seasoning.

OIL, SUNFLOWER SEED:
Pale, relatively flavorless oil used in dressings and for cooking.

OREGANO
Aromatic, pungent and spicy Mediterranean herb. Use fresh or dried for all types of savory dishes. Especially popular with tomatoes and other vegetables.

PAPRIKA
The ground dried pod of a variety of capsicum. Paprika is more than a garnish. It is a seasoning that is a food enhancer for many dishes, including casseroles, baked potatoes, appetizers, rarebit, chicken, veal and salad dressings.

PARSLEY
A low growing member of the celery family. Available in two varieties: the curly leaf type, and the flat leaf, or Italian, type. Best when used fresh but can be used dry.

PINE NUTS
Small, ivory-colored seeds extracted from the cones of the species of pine tree, with a rich, slightly resinous flavor.

POPPYSEED
Used for fruit salads and salad dressings, sprinkled over yeast breads or rolls before baking, use in cottage cheese, cream cheese, scrambled eggs, pie crust, cheese sticks, fruit compotes, and noodles.

PUMPKIN PIE SPICE
A blend of cinnamon, ginger, allspice, nutmeg, and cloves in proper proportions. Used for pumpkin pie, gingerbread, cookies, fruits, squash, sweet potatoes, applesauce, and other apple dishes.

ROSEMARY
A perennial of the mint family. Use with partridge, duck, poultry, lamb, veal, seafood and vegetables. A strong, aromatic flavor.


Spices A-CH CI-D E-M S-Z