SHRIMP SPICE — A spicy mixture 
of hot spices to flavor shrimp. Good 
for a “hot” sauce. 
SPANISH PAPRIKA—The color is 
rich, dark red. This spice contains 
more Vitamin C than any of the citrus 
fruits and also Vitamin P. Used with 
potatoes, cauliflower, cabbage, tur- 
nips, poultry, fish, salads, rice, seram- 
bled eggs, Welsh rarebits. 
BLACK PEPPER (ground) — Prac- 
tically all our foods, except desserts, 
are flavored with pepper. 
CRACKED BLACK PEPPER — We 
have provided these for our custom- 
ers who prefer a cross between 
ground Black Pepper and Whole 
Black Peppercorns. 
LAMPONG BLACK PEPPERCORNS 
(Whole) — Peppercorns are always 
an ingredient in pickling spices and 
3 or 4 peppercorns will improve a 
soup, stew or gravy, and are excellent 
when added to the water in which 
shrimp is cooked. These peppercorns 
are from the Southern part of Suma- 
tra and are dried on the ground in 
the sun. Because of the mineral mat- 
ter they pick up when dried this 
way, they are unusually pungent. 
CAYENNE PEPPER—This ground 
pepper is very pungent and biting. 
Add a few grains to barbecue, curry 
and fish sauces. Cottage and cream 
cheese, and even butter, may be 
lightly flavored with cayenne and 
used as canape’ spreads. 
RED PEPPER (ground) — This is 
the strongest of all ground peppers 
and should be used more sparingly 
than any other seasoning. The taste 
is biting, but the flavor is wonder- 
fully rich and stimulating. Used in 
stewing fresh tomatoes, Italian toma- 
to sauces, soups, stews and gravies. 
AFRICAN RED PEPPER (whole) — 
Even more pungent than ground red 
pepper, it must be used sparingly, 
whole or crushed. 
WHITE PEPPER (ground) — The 
flavor of white pepper is not so pun- 
gent as that of black pepper, but its 
aroma is characteristically sweet and 
warmly aromatic. 
CRACKED WHITE PEPPER — This 
is provided for those who prefer a 
cross between ground White Pepper 
and Whole White Peppercorns. 
MUNTOK WHITE PEPPERCORNS 
(whole) — Grown on the island of 
Banda off the southeast coast of Su- 
matra. Placed in a pepper grinder 
may be used at the table instead of 
regulation pepper shaker. 
TUMERIC—Has a mild, clean aroma 
yet a peculiarly keen taste. Sweet 
enough to be used instead of saffron. 
Used in East Indian cookery, many 
times in place of mustard, with eggs, 
fish, meats, poultry, in French dress- 
ing, relishes, sauces and curry blends. 
CELERY SALT — This provides the 
advantages of celery-flavoring with 
the addition of salt. 
GARLIC SALT — Imparts a mild 
flavor, with the addition of salt, to 
many foods. 
HICKORY SALT (smoked)—Im- 
parts a wood-smoke flavor to steaks, 
chops, soups, vegetables, salad dress- 
ing and barbecue sauce. Use spar- 
ingly. 
ONION SALT — Perhaps the most 
universal herb used for flavoring. 
Can be used for flavor in place of 
leeks, scallions and schallots. 
POTTER’S SEASONING SALT—A 
mouth-watering blend of 8 flavors 
and mono sodium glutmate to add 
sparkle to steaks, roasts, stews, soups 
and gravies. A “must” for flavorful 
dishes. 
CARAWAY SEED — Has a sharp 
aroma and most agreeable odor when 
crushed and chewed. Used in breads, 
especially rye. Also in pickling spices 
and pork sausage seasoning. Also 
used to flavor cakes, cheeses, meats, 
soups and vegetables. 
CELERY SEED — The seed adds the 
sweetly aromatic flavor of the fresh 
herb plus a slight, natural bitterness 
of the seed covering when placed in 
pastries or used to flavor pot roasts, 
salad dressings, salads, sauces, soups, 
stews, and sandwich spreads. 
DILL SEED—Perhaps most of us 
think of pickles at the mere mention 
of dill. The whole seed will give an 
aromatic taste to certain vegetables, 
such as cabbage and turnips, and it 
will make many an everyday soup 
more tasty. 
FENNEL SEED — Has a_ sweet, 
agreeable, aromatic taste, and the 
flavor resembles licorice or anise. 
—There is no substitute for natural spices— 
