JAMAICA ALLSPICE (whole) — 
The whole allspice gives a wonderful 
tang to pea soup if just 2 or 3 berries 
are added. When steaming or boil- 
ing fish and shellfish, 3 or 4 berries 
added to a bouquet garni of herbs 
will add an intriguing flavor. 
ANISE SEED (ground)—This seed 
has a sweet odor and the taste is 
pleasant and aromatic. Used to top 
rolls, coffee cakes, cookies and con- 
fectionery. Various soups, cheese, 
stews, beverages are flavored with 
anise. 
BARBECUE SPICE — A special 
blend of various spices particularly 
intended for all barbecued foods, in- 
cluding spareribs, short ribs of beef, 
and in preparing barbecue sauces. 
CARDAMON SEED (ground) — 
Use to flavor spiced cakes, sweet 
pastries, cookies, candies, and fruit 
salads. 
CARDAMON SEED (whole) — Use 
for the same purposes as ground 
cardamon seed. Chewing one of the 
whole seeds is excellent for sweeten- 
ing the breath. 
CHILI POWDER — A sweetly hot 
blend of Mexican chili peppers, herbs 
and spices. Use for seasoning Mexi- 
can, South American and Spanish 
dishes. Wonderful to pep up corn 
and eggplant. Also used lightly in 
stews, soups and sauces. 
SAIGON CINNAMON (ground) — 
Use in bread, buns, cakes, toasts, 
stewed fruits, relishes, cold and hot 
milk drinks, pies, puddings, dump- 
lings and desserts, especially ice 
cream. 
CEYLON CINNAMON STICKS— 
For catsup, pickles, pickling vinegars, 
relishes, stewed fruits, chocolate 
drinks, hot herb teas, mulled wines, 
and even coffee are now flavored with 
this delicious spice. 
CLOVES (ground) — Used to flavor 
brown breads, gingerbreads, spice 
cakes, chili sauce, baked meat loaves, 
sweet pickles, fruit preserves, mince- 
meats. 
MADAGASCAR CLOVES (whole)— 
The uses are numerous and familiar, 
especially for roast ham. They range 
from flavoring beverages and condi- 
ments to soups and desserts. 
CREAM OF TARTAR —~——— Use 
in angel food cake to make pure white 
and tender. Also for 7 minute icing. 
CORIANDER SEED -Its warm flavor 
is like a mixture of lemon peel and 
sage. Use for flavoring cookies, can- 
dies, and meat soups. A whole cori- 
ander seed freshly crushed in a demi- 
tasse gives coffee a new and exciting 
taste. 
CUMIN (or COMINO) SEED 
(ground)—its strong, warm flavor is 
much like caraway, and should be 
used sparingly. Used in oriental cook- 
ery to flavor fish, game, meats, poul- 
try, stews and vegetables; also in 
chili con carne and hot tamales. 
CURRY POWDER — Both the aroma 
and flavor are hauntingly exotic — 
called the “salt of the Orient.” Deli- 
cious with eggs, fish, game, meats, 
rice, vegetables and all “curries.” 
GINGER (ground)—Used in breads, 
cakes, cookies, desserts, baked, stewed 
and preserved fruits, meats, poultry 
and puddings. Try blending % tsp. 
with the salt-and-pepper seasoning 
for steaks; also with canned pears. 
GINGER (whole) — Flavorful as 
ground ginger, it is used for many 
of the same purposes. Also for cry- 
stalized and preserved ginger and is 
an important ingredient in all Indian 
chutneys. Ginger root makes a de- 
lightful tea which is an aid to di- 
gestion. 
MACE (ground)—The flavor is sim- 
ilar to but much stronger than nut- 
meg. Delicious with potatoes, sweet 
vegetables, oyster stew, fruit jellies, 
biscuits, fruit salads,Welsh rarebit, 
cakes, preserves, all chocolate dishes 
and whipped cream. 
EAST INDIA MACE (whole) — Nut- 
meg and mace are interchangeable 
in practically every instance for fla- 
voring, but mace is more pungent. 
MUSTARD (Dry) — Used to flavor 
appetizers, cheese, fish, French dress- 
ings, game, meats, poultry, salads, 
sauces, shellfish and vegetables. 
NUTMEG (ground) Adds spicy deli- 
ciousness to applesauce, baked ap- 
ples, pie, stewed fruits, puddings, 
custard sauces, eggnogs and pump- 
kin pies. 
EAST INDIA NUTMEG (whole)— 
Used the same as ground nutmeg but 
many people prefer it freshly grated. 
All Potter Herb Blends and Seasonings now contain MSG (mono sodium glutemate) which 
accents ALL flavors. It has no flavor in itself. 
