Watkins Monthly Customer Newsletter - Compliments of: |
 Blog |
||||
*** Watkins E-Book *** | |||||
Watkins Monthly Customer Newsletter - Compliments of: |
Blog |
||||
*** Watkins E-Book *** | |||||
Watkins was a pioneer in spices and seasoning in the late 1800's, and by the turn of the century had acquired a national reputation for quality. Today, our spice line has grown and diversified to accommodate a growing appetite for spices, while retaining the same high quality. |
Allspice - (Jamaica) Ground from the dried berries of
an evergreen tree growing in Jamaica, Mexico, Guatemala and
Honduras. It takes its name from its flavour, which is said to be a
combination of cloves, nutmeg, cinnamon and pepper. Excellent in
baking or in Caribbean or Middle Eastern meat dishes; also great in
puddings, baked fruits, cakes, cranberries, barbecue and brown sauces,
cooked vegetables, cookies, pickles and relishes.
Basil - (California) - Basil's light licorice/ clove/ mint-like taste is important in
most areas of the Mediterranean, but it is also highly prized in Thailand,
where a similar variety is called "holy basil". Blends well with all
other herbs. Use in all Italian and tomato dishes, scrambled eggs,
soufflés, omelets, Welsh rarebits, roast beef, pork or veal, meat pies,
casseroles and stews, herb stuffing, vegetable juices, seafood cocktails,
tomato, orange, or butter sauces, French and Russian
dressings.
Bay
Leaves - (Turkey, Greece)
- The leaves of the bay laurel tree. The
main sources are California and Turkey. Watkins uses Turkish bay
leaves (also grown in surrounding countries), generally considered to be
more flavorful than the larger California variety. Essential for
soups, stews, poaching liquids, casserole and
sauces.
Cayenne (Red) Pepper - (China, India,
Mexico, Pakistan) - Unlike black or white
pepper, Cayenne (or Red) Pepper comes from chile peppers, or
capsicums. Prepared from one of the hottest chile pods, it is always
a ground product. Its ancestral home was Cayenne, in South America,
but the hottest cayenne peppers are now grown in Africa and Asia.
Use in Italian and Mexican dishes, curries, deviled eggs, seafood, cottage
and cream cheeses, cooked green vegetables, Welsh rarebit, cheese
soufflés, many meats and sauces. In Cajun cooking, it is frequently
blended with black and white pepper to make and "all-purpose
pepper".
Celery
Seed - (France, India, United
States) - The dried seed of a member of the
parsley family called smallage or wile celery; produces a more pronounced
flavour than fresh celery. Use in stews, egg dishes, sandwich
spreads, cooked vegetables, grilled tomatoes, oyster and fish stews, hot
and cold cream soups, sauces, gravies, salad dressings, marinades,
stuffing, tomato juice, potato salad.
Chili
Powder - (blend) -
Although many associate this product with Mexican cooking, chili powder
originated in Texas for use in chile con carne. A salt-free,
balanced blend of ground mild chile peppers, cumin, garlic and
oregano. Use in chili, Mexican dishes, eggs, omelets, sauces, soups,
cottage cheese, rice, meat, fish, cocktail sauce, gravies, stews,
vegetables.
Cilantro - (Mexico,
California) - The leaves of the coriander
plant, cilantro is also known as "Mexican parsley" or "Chinese
parsley". Its flavour is totally different from the seeds, which are
used as a spice, mostly in curry powders. Cilantro is a popular
flavouring herb and garnish essential to salsas, Latin, Indian, Middle
Eastern and Asian dishes; great in vegetable dishes, with meats and fish,
and most tomato dishes.
Cinnamon - (Indonesia) - Cinnamomum cassia,
grown primarily in China and southeast Asia, has a characteristically
intense aroma and much more flavour than Ceylon cinnamon, which is why it
is greatly preferred here. The best cassia available today in
Korintje, from the Indonesian island of Sumatra. Use in all types of
baked goods, such as pies, cakes, rolls and cookies. Excellent with
fruit desserts, especially apples and peaches. Use sparingly in
meat, poultry and game dishes, lamb or beef stew, Mexican dishes and
mashed sweet potatoes. Also excellent in many savory foods, such as
tomato sauce, beef stew, chili and Mexican dishes, and
curries.
Cloves
(Ground) - (Madagascar, Zanzibar,
Indonesia) - The name for this spice comes
from the Latin clavus, meaning "nail", which is what the whole spice
resembles. One of the world's most aromatic and important spices,
cloves originated in the Moluccas, or Spice Islands, and now grow in many
tropical maritime locations. Use in baked goods, confections,
liqueurs, pickles, chili sauce, ketchup, meats, vegetables, mincemeat,
beverages, sauces, marinades, pork roast, green or yellow vegetables,
jams, jellies, fruit cakes, pumpkin or fruit pies, marmalades, chutney,
and puddings.
Whole Cloves add flavour and visual appeal when stuck in a whole ham for roasting; they are also excellent stuck in and onion half for simmering in a pot of soup. Cumin - (Mexico, Turkey,
India) - Known in Mexico as comino,
cumin in indispensable to Mexican and Southwestern cooking, and is widely
used in Indian, Middle Eastern and North African cuisines. It is a
primary ingredient of chili powder and curry powder. Excellent in
cheese dishes, with rice and corn dishes such as curries or tamales; use
in soups, stews, salad dressings, barbecue sauces, ground meat dishes;
also good with sauerkraut, lentils, potatoes, cabbage, and dried beans of
all kinds.
Curry
Powder - (blend) - A
ground blend of as many as 20 spices, Curry Powder is one of the world's
oldest spice blends. It originated in England and was designed to
give the characteristic flavour of Indian curry cookery, which became
popular during the British colonization of India. It has grown to be used
as a single spice in Western kitchens, and is very popular in the
Caribbean as well. Use generously in Indian and Caribbean curries,
and sparingly in Western dishes such as eggs, deviled eggs, fish, shrimp,
parsley, meats, vegetables, rice, French dressing, white sauce, fish
chowders, soups, salted nuts, and sweet pickles.
Dill - (United
States) - The bright green leaf of an
annual plant related to anise, fennel, cumin and caraway. Like
fennel, dill has a great reputation as a digestive herb, and is most
popular in the cuisines of Scandinavia, Germany, and Central and Eastern
Europe. Excellent with fish and seafood, in salads, dressings and
sandwich fillings; marries well with mustard and
lemon.
Five-Spice Powder - (blend) - This ancient and
intriguing blend comes from China and Vietnam, where it has long been used
to add a warm flavor and mysterious fragrance to a variety of stir-fries
and other dishes. Especially great for chicken, pork, and a variety
of stir-fries, including Oriental style vegetables, also adds an
"Oriental" flavour to soups and rice dishes . Contains Watkins
famous Black Pepper and Cinnamon with other
spices.
Garlic
Flakes / Garlic Granules - (California) -
Garlic has long been credited with numerous medicinal qualities, such as
boosting the immune system. Its reputation for providing strength
was the reason it was fed to the Egyptian slaves who built the
pyramids. In the kitchen, it is used in nearly every world cuisine
for enhancing most savory dishes, including meat, fowl and seafood, salad
dressings, soups, sauces and appetizers.
Ginger - (China, India,
Jamaica) - The root of a tuberous perennial
which flourishes in the tropics. One of the first true Oriental
spices to make its way westward from its native southern Asia. Used
primarily for baking in the West and for savory dishes in the East.
Gingerbread, cookies, cakes, pumpkin pie, orange/yellow vegetables, baked,
stewed and preserved fruits, applesauce, custard, meats, pickles and
conserves, baked beans, Asian stir-fries. Many people put powdered
ginger in capsules as a natural remedy for motion
sickness.
Italian Seasoning - (blend) - A traditional blend of
Italian herbs and spices makes superb spaghetti sauce and main
dishes. Add to plain tomato sauce to give authentic flavour to most
pasta dishes; also great with meats and vegetables. (Basic spaghetti sauce - add 1 tbsp/15 ml Watkins Italian Seasoning
to 8 oz/240 ml tomato sauce.)
Lemon
Peel - (California)
- Lemons came westward from India and China over 2,000 years ago.
The ancient Greeks valued them for medicine as well as cooking, and lemons
remain a favourite there today. Unlike the juice, which is acidic
(sour), lemon peel contains the pleasantly bitter essential oil, and lends
a totally different flavour. Add to cakes, puddings, cookies and
fruit dishes, as well as in meat sauces and vegetables. Combine with
garlic, pepper and parsley to make a delightful condiment for meats and
pasta.
Marjoram - (France, Spain, Egypt,
Chile) - This member of the mint family is
closely related to oregano; in fact, oregano is a wild version of
marjoram. The gentler, sweeter marjoram is preferred in the cuisines
of France and parts of Italy, as well as in traditional American dishes
like corn chowder. Excellent with chicken and turkey, stuffings,
vegetables, beans and bean soup, corn chowder, and most tomato
dishes. Use in place of oregano for a milder taste, or combine with
it for balance on pizza or in sauces. Also blends well with basil,
thyme, and most Mediterranean herbs.
Minced
Green Onion - (United States) - Made from crushed green tops of
scallions; used in place of chives to impart a more delicate taste than
onion flakes. Use with steaks, chops, roasts, soups, salads,
stuffings, stews, casseroles, barbecue sauces, tomato sauces, eggs,
marmalades, salad dressings, garnishes.
Mustard (Dry) - (Canada, United
States) - The ground seed of a plant grown
extensively in Canada and the northern U.S. Pale yellow, with a
flavour ranging from mildly sharp to pungently hot. Use in white
sauces for macaroni, corn, seafood, potato or egg dishes, salad dressings,
butter sauces, omelets, soufflés, eats, gravies, cheese sauces, creamed
and stewed oysters, dips, most protein and starchy foods, hot English
mustard, Chinese hot mustard sauce, deviled eggs, and pickles.
Hot English Mustard - Mix Watkins Dry Mustard with enough cold water to make a paste. Let stand 10-30 minutes before using. Japanese or Chinese Mustard - As above, but use boiling water, cover and allow to stand. Nutmeg - (Indonesia,
Trinidad) - The hard seed of the peach-like
fruit of an evergreen tree native to the Moluccas, or Spice Islands.
Watkins selects the seeds from the Penang and Singapore because they are
the richest in oils and impart an exotic nut-like flavour. Use in
baked goods, eggnogs, custards, cheese, egg, fish and poultry dishes,
whipped cream toppings, doughnuts, fruits, spinach and boiled vegetables,
cream soups, fruit soups, ice cream, sweet potatoes, hot milk drinks, hot
alcoholic drinks, sweet doughs, muffins, coffee cakes, cakes and fruit
cakes, frostings, applesauce, crepes, stewed fruits, beef, ham, and
sausages.
Onion
Flakes / Onion Granules - (United
States) - A favourite
flavouring vegetable for centuries; used in every cuisine in the
world. Onions grown for dehydration have been specially developed
for high solids, and low moisture. Reconstitute flakes in water for
texture, or use easily-blended granules in almost any savory dish.
Use with meats, poultry, seafood, salads, vegetables, soups, sauces,
omelets, and egg dishes.
Orange
Peel - (United States) - Use in desserts, as well as with fruits and chicken or
duckling. Excellent in spiced tea and mulled
wines.
Oregano - (Greece, Italy) - A wild variety of marjoram, although
a bit stronger and with a pleasant bitter undertone. Widely used in
Greece and Italy, with a stronger, cruder version grown in Mexico.
Best known for its use on pizza; also excellent in pasta sauces, pork,
veal, fish, vegetables, dressings, gravies, seafood, poultry, grilled
tomatoes and all tomato dishes, white sauces, ground beef and pork, Greek,
Italian and Mexican dishes, chili, egg dishes, and
salads.
Paprika - (Spain) - The word paprika is Hungarian for "pepper". Paprika, like
cayenne pepper, is ground from dried red chiles; however, the peppers used
for paprika are the mild, sweet pimiento. Watkins uses the legendary
pimentón of Spain, brilliant red and sweeter than its Hungarian
cousin. Use as a garnish and flavour for creamed foods, such as
deviled eggs, mayonnaise dressings, white potatoes, cauliflower, salads,
dips, canapés, and chowders. Also used as a main ingredient in
Hungarian dishes such as paprikás (paprikash) and gulyás
(goulash).
Parsley - (United
States) - This delicious, nutritious herb
has a refreshing taste that goes extremely well with garlic, onion, lemon,
and any herb. Although dried parsley has often been called
flavourless, you will find ours to be a pleasant surprise! Add to
butter sauces for meats, poultry, fish and vegetables, scrambled eggs,
stuffings, soups, chowders, salads, and dressings.
Poppy
Seed - (Netherlands)
- Sprinkle on breads or decorate cakes. Great in pastry fillings,
meat and fish sauces and salad dressings.
Red
Pepper Flakes - (China, Africa, India, Mexico,
Pakistan) - These crushed dried red chiles,
mostly from cayenne-related varieties, are the famous table seasoning in
pizzerias. Because they include the seeds, they are very hot.
Highly versatile and used in most cuisines throughout the world. Use
in pickling, chowders, gumbos, pizza and spaghetti sauces, and in making
sausage; also excellent for meats, seafood, eggs and egg dishes, soups,
cheese dishes, sauces and gravies, vegetables and vegetable juices,
curries, creamed dishes, soufflés and croquettes.
Rosemary - (France, Spain, North
Africa) - The name "rosemary", derived from
Latin, means "dew of the sea" - appropriate because the herb thrives in
the dry climate and salty sea spray of the Mediterranean shores. Its
pungent minty/evergreen flavour is a favourite in Italy and Provence,
especially in dishes simmered with wine, olive oil and garlic. At
its best with roasted or grilled lamb, pork, poultry and game; also
excellent with potatoes and vegetables, stews, marinades and breads.
Lends a surprising twist to apple jelly and poached
pears.
Sage - (Albania, Croatia, Greece,
Italy) - This Mediterranean herb got its
name because of the ancient belief that it strengthened the memory and
imparted wisdom. Dalmatian sage, the world's best variety, comes
from the area that is now Albania and Croatia. Excellent in poultry
stuffing, especially with onion; its flavour and digestive properties make
it perfect for pork, sausages, goose and other rich meats; also enhances
risotto, chowders and tomato sauces.
Tarragon - (France, United
States) - Originally native to Siberia,
Tarragon is best known for its use in French cuisine; the very best
tarragon is grown in France. Its bittersweet flavour is reminiscent
of anise, and it is most widely used as a flavouring for vinegar.
Complements chicken and fish dishes, lobster, beef and lamb, as well as
salads and dressings, mustard sauces, and the classic béarnaise
sauce.
Thyme - (France,
Spain) - One of the great European culinary
herbs, and perhaps our most versatile. Closely related to oregano,
with a stronger, more balsam-like flavour that has made it a favourite far
beyond its Mediterranean origins - from the British Isles to North America
to the Caribbean. Excellent with meat, fish and poultry, tomato
dishes, stuffings, stews and sauces, vegetable juice, clam juice, seafood
cocktails, cream and cottage cheese spreads, clam and fish chowders,
marinades, gravies, vegetables.
|
|
|
|
|
Do you ever look at someone's
"full-to-the-brim" spice rack and think "what do they do with all
those?" ... or ever feel that your family's meals are in a "slump"?
... or wish you could be creative without a major risk of having to
listen to the "yuck!" that may await you?
Hopefully we can help you with ALL of those dilemmas!
Just browse down to get some great ideas that could turn your
"hmmmm's" into "mmm-mmm's"! 
