Herbs

Fenugreek leaves. Aromatic, minty in taste. A staple in Sri Lankan and Indian curries. It's great on fish and it gives vegetables a nice twist! Sprinkle this interesting herb on top of soup or steep as a tea. When steeped as a tea, it produces milk for breastfeeding mothers.

A wonderful blend that goes great with baked breads (add room temperature butter to 1 tbsp) and as a spread on fish and seafood. 

Blended with garlic, paprika, basil, and dried parsley.

The most amazing pizza begins with this blend. Liberally sprinkle this blend on your homemade pizza or store bought pizza for a mouthwatering compliment with a spicy kick.  Great on pasta as well as vegetables. This versatile blend even goes great with scallops, shrimp and fish. Blended with Greek oregano, basil, fennel, crushed red chili and garlic. 2 ounces, refill bag

Quick game time recipe: brush your pizza bread with olive oil and sprinkle the blend on sauce, then build your pizza adding:

cooked sliced chicken (or cooked crumbled Italian sausage)

roasted red bell peppers

mushrooms

red onion

1 cup mozzarella cheese (or pizza blend)

Finally sprinkle this blend liberally on top. Bake at 450 degrees F or until cheese melts, about 12 minutes.

Greek Spice Blend This full flavored spice is warm and sunny with notes of lemon, herbs, pepper and a hint of sweetness. Great on steak, lamb, fish, chicken, vegetables, potatoes, and salads. 

Blended with lemon, salt, oregano, garlic, marjoram, and coarse black pepper.

Savory, aromatic complex herbal blend. From the French region that bears its name. A staple of France, this savory, yet vibrant blend of herbs is better for flavoring heavier sauces like those made from meat drippings, a sure hit!

Blended with sage, summer savory, rosemary, thyme, Turkish bay leaves and fennel. No salt

 

Take a trip to the Mediterranean! This mild and pleasant blend is very tasty with subtle hints of mint. Great on meat, salads, soups, and vegetables. 2 ounces

Blended with oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill weed, and savory.

Aromatic, savory, and complex.This French blend is used for slow cooking, as the flavor intensifies. It goes great with meat or as a dusting on shrimp.

Blended with bay leaves, coriander, white peppercorns, nutmeg, thyme, rosemary, cloves, and spices. 

This aromatic herb tastes like a mix of thyme and mint and takes well to oil and vinegar. Summer savory is a lighter flavored herb that is great on chicken. It is frequently dried, ground, and added to several mixes such as Herbs de Provence. Refill bag, .5 ounce

Try it in tea mixes, butters, egg dishes, and fresh grilled vegetables. The tender leaves can be used in fresh salads and a few leaves can also be added to white wine for a more refreshing flavor!

Savory, aromatic and warm. Here is your classic blend of Italian Spices....Mama Mia! Turn any bland pasta dish into a taste of Italy (add shrimp for a treat). 

Blended with basil, parsley, oregano, and garlic granules.

Quick Recipe - Fire Roasted Tomato Sauce