Spice Book

your quick guide to great flavor

New Reasons
to Season
Spices and herbs make food taste great. You already know that. And youre probably
aware of how they can help you eat healthier by cutting down on salt, fat, and sugar
when cooking. But now, theres emerging evidence that these kitchen essentials may
help protect your health. With each pinch, dash and spoonful, spices and herbs can
help boost antioxidant power of practically everything on your plate!
You may be surprised that spices are extremely rich in antioxidants, with levels
comparable to many fruits and vegetables, including todays popular super foods.
Thats right when it comes to antioxidant prowess, these herbs and spices, most
especially the Seven Super Spices, vie for top billing along with blueberries and
pomegranate juice.
So what exactly are these things called antioxidants and why should you care?
Antioxidants are extraordinary workhorses in our bodies. Studies suggest that they
provide a range of benefits, including giving our immune system a boost. Antioxidants
may also reduce inflammation, which will consequently lower the risk for heart disease,
cancer, diabetes, and other chronic diseases.
Preliminary studies show that spices and herbs have anti-inflammatory properties that
may hold tremendous potential in promoting good health. These may also curb hunger
and boost your metabolism, which might make it easier for to manage weight issues. So
now, more than ever, there are new reasons to season!

About this
flavor guide
Since the very beginning of time, cooks
have depended upon spices, herbs,
and seasoning to intrigue the appetite.
Learning the knack for seasoning food
tastefully has made chefs out of cooks.
Chefs know that flavor is the real secret
to good cooking. Thats why we put a lot
of time and effort into creating quality
seasonings that set the standard for
excellent flavor.
This Flavor Guide is designed to provide
you with helpful information on each of
our spices from its botanical origins to
history and geography to its uses in the
kitchen so you can add the best flavors
to your culinary creations.

Our History

Your Flavor Partner

Our unending quest for the ultimate flavors and solutions manifests
in these combined values:

selection at origin of the finest herbs and spices

We began our heritage of reliable supply with the historic spice route, and
years of experience have culminated in the worlds most extensive global
sourcing program.
McCormick & Company, Inc. was
born in a one-room cellar in 1889
in Baltimore, U.S.A. At the helm
was 25-year-old Willoughby M.
McCormick, who sold his first
products door-to-door. Today, at 121
years old, McCormick operates more
than 40 manufacturing facilities in 21
countries, growing from three to more
than 8,000 employees worldwide.

over a hundred years of craftsmanship

Through endlessly refining the art of cleaning, drying, grinding, blending, and
packaging the best raw materials, we ensure that our products are consistently
flavorful and aromatic.

mastery of a world of flavors

Our flavors are mastered through an endless pursuit of finding the right
formulas around the globe.

proprietary technology
We develop unique and convenient products that can be adapted to varying
levels of cooking skills, methods, tastes, and applications.

power of the people

We believe that our people are the most important ingredients to our success;
thats why McCormick is home to the best professionals in the industry.

Spice of Life
Theres more to life than the usual. One great reason to season is McCormicks
range of spices, guaranteed to bring every meal to life and tingle every taste
bud. And not only are our spices flavorful, they are healthy too! Learn about the
seven super spices that can improve your dishes and also, your health.

The Seven
Super Spices

thyme
A teaspoon of this versatile herb contains about the same amount of
antioxidants as a carrot or a cup of chopped tomato. It also contains
a variety of beneficial compounds.

rosemary
cinnamon
Cinnamon has one of the highest antioxidant levels of any spice, and
even more than other kinds of food. Youll find as many antioxidants in
one teaspoon of cinnamon as a full cup of pomegranate juice or a cup of
blueberries.
Beyond antioxidants, cinnamon is also rich in natural compounds called
polyphenols. These compounds appear to act like insulin in our body and
may help regulate blood sugar levels a quality especially useful for people
with diabetes.

ginger
Ginger is a tropical spice that many of us associate with holiday baking.
But did you know that it has as many antioxidants as a cup of spinach?
It is also used as a natural remedy for a variety of conditions, like
stomachaches caused by indigestion. Some studies suggest that one of the
active ingredients in ginger, called gingerol, may work like certain antiinflammatory drugs that offer pain relief for everything from arthritis to
nausea and migraines.

A cornerstone of Mediterranean cooking, this aromatic herb is

packed with flavor and antioxidants. Rosemary not only tastes good
in everything from marinades to mashed potatoes; it is also being
linked to good health.

oregano
Among all the dried herbs, oregano ranks one of the highest in
antioxidant content. Just one teaspoon of dried oregano leaves
has as many antioxidants as three ounces of almonds and a cup of
chopped asparagus. Many of the studies on oregano have focused on
the anti-microbial properties that help fight the growth of bacteria
and parasites. One laboratory study examined the antimicrobial
effects of oregano on the bacteria associated with ulcers.

turmeric

Emerging evidence suggests that curcumin, the bright yellow

compound in turmeric, may help inhibit the growth of cancer
cells, reduce inflammation, and safeguard our brain by thwarting
the development of destructive brain plaques. Researchers
believe the spice may offer the potential to protect against
Alzheimers disease.

red peppers
Turning up the heat with peppers can help you crank up the
antioxidants. Capsaicin is the powerful compound in peppers
that gives chilies their heat. The hotter the pepper, the more
capsaicin (and antioxidants!) youll find. Cayenne or ground red
pepper contains the most, yet all red peppers are surprisingly
good sources of antioxidants.
If youre trying to eat less, red pepper might help. Studies
have shown that people who added red pepper to their food
consumed fewer calories during that meal and even at the next
meal. It seems that capsaicin helps increase satiety or a feeling
of fullness.

It is a deeply hued spice found in yellow curry powder that provides

much more than color and flavor. Turmeric is also a concentrated
source of antioxidants at par with strawberries, raspberries, and
cherries. Even a teaspoon of curry powder has as many antioxidants
as a cup of red grapes.

mccormick spice book 8

Spices 101
what is the difference between a spice and an herb?
Spices and herbs are aromatic natural products that are used to flavor
food. Spices are the dried seeds, buds, fruit or flower parts, bark, or
roots of plants, usually of tropical origin. Herbs are the leaves and
sometimes the flowers of plants, usually grown in a climate similar to
the Mediterranean.

Members of the red pepper family, such as paprika and chili powder,
should be refrigerated to help retain color and guard against
infestation. This is important especially during the summer months
and in particularly hot climates.

do spices and herbs spoil?

Spices and herbs do no spoil, but they do lose their strength. Old
seasonings will not flavor your meals the way they are intended to.

how can i tell if my spices and herbs are fresh?

what is the shelf life of spices and herbs?

There are three things you should look at to know if your spices and
herbs are still fresh:

The shelf life of properly stored spices and herbs is approximately

3-4 years for whole spices and seeds; 2-3 years for ground spices; 1-3
years for leafy herbs; and, 1-2 years for seasoning blends.

Appearance Make sure that their color has not faded.

Loss of color is an indication of flavor loss.
Smell A fragrant, intense aroma is an indication of freshness.
Taste Try crushing the spices and herbs in your hand. If you
do not smell the aroma, or if you taste them and the flavor is
not apparent, its time to replace them.

Spices help prevent

chronic disease, heart
ailments and even cancer

How can I preserve the flavor and quality of my spices and herbs?
Replace the lid on bottles right after use. Measure seasonings in a
bowl then add these to the pot. Do not sprinkle spices and herbs
directly from the bottle over a steaming pot as steam introduced into
a bottle will hasten the loss of flavor and aroma. Steam will also result
in caking.

what are the benefits of using herbs and spices, other

than to add flavor and aroma?
Herbs and spices provide an added boost for our overall health. They
have antioxidants at levels that are at par with those found in fruits
and vegetables. These antioxidants are known to help prevent chronic
disease, heart ailment and even cancer. So beyond just flavor and
aroma, herbs and spices are loaded with health benefits.

where should i store spices and herbs?

These should be stored in airtight bottles, away from the exposure to
heat, moisture, and direct sunlight. These elements hasten the loss of
their flavor and aroma. Also avoid storing your spices and herbs over
the stove, dishwasher, sinks, or near a window.

Make sure also that the measuring spoon is completely dry when you
dip in the spice bottle as the added moisture may cause caking or
flavor loss.

mccormick spice book 10

Our Spices
We are the leader in premium quality spices, seasonings, flavors and specialty
food products. Having mastered the art of sourcing, innovating, and maintaining
flavor authenticity, our products are processed and sold in over 90 countries
worldwide to become every chefs partner in creating culinary masterpieces.

mccormick spice book 12

Allspice

How to use Allspice

what is allspice ?

did you know ?

storage and shelf life

Allspice is the sun-dried, unripe fruit

of an evergreen tree belonging to
the myrtle family. It has a pleasant
aroma and taste similar to the peppery
compound of cloves, cinnamon and
nutmeg or mace.

Columbus introduced allspice to

Europe in the 16th century. The Spanish
called it Jamaica Pepper after the
place where it was found and for its
resemblance to peppercorns. Later the
name was anglicized to Pimento.

Allspice should be stored tightly sealed

in a cool, dry, and dark place. Allspice
whole may retain its flavor and strength
for up to 4 years, while allspice ground
will last up to three years.

Allspice berries are handpicked while

still green. As they dry, the berries
turn a reddish-brown color. These are
then sterilized, cleaned, and milled to a
specified size.

Allspice is one of the few spices

native to the Western hemisphere. It is
indigenous to the Caribbean Basin and
Central America.

Nutritional facts

serving size: 1 teaspoon

Calories

Sodium

1.4 mg.

Iron

127 meg.

Ascorbic Acid

666 meg.

In the food industry, allspice is used in ketchup,

pickles, sausages and meat canning. In cooking, the
spice adds great flavor to marinades. For meats,
you can simmer pot roast with allspice until done
to absorb the its flavor or sprinkle it all over thickly
sliced ham and broil. You can also season liver pat
with ground allspice for richer flavor.

You can simmer pot roast with allspice

until done to absorb the its flavor
The Spanish called it
Jamaica Pepper

seafood

vegetables

desserts

- Add whole allspice to the liquid when

poaching fish.
- Make a sauce of allspice, salt, sugar,
pepper, cognac, and wine. Let it simmer,
then pour over grilled salmon steaks.

Ground allspice complements the

flavor of root vegetables, such as sweet
potatoes and carrots. For a healthy
snack, brush vegetable kabobs with
melted butter, lemon juice, ground
allspice and salt then grill.

- Add flavor to fruit salads by sprinkling

ground allspice on top.
- Mix ground allspice with powdered
sugar for a spicy frosting.
- Add ground allspice to the batter for
livelier pancakes, waffles and muffins.

mccormick spice book 14

Anise Seed

How to use Anise Seed

what is anise seed ?

did you know ?

storage and shelf life

Anise is the dried fruit of the annual

herb, Pimpinella anisum, in the parsley
family. It has a strong licorice flavor and
aroma, resembling that of fennel, but
slightly sweeter. Its quality is assessed
by its greenish-brown color and its
sweet, licorice-like flavor and aroma.

Anise is one of the oldest cultivated

spices and was enjoyed by the early
Egyptians, Greeks and Romans. In first
century Rome, anise was a flavoring in
mustaceus, a popular spice cake baked
in bay leaves and eaten after a feast to
prevent indigestion.

Anise should be stored in a cool, dry,

dark place away from heat in tightly
closed containers. It may retain its
flavor qualities and strength for up to
three years.

Anise is cultivated in climates that

have a hot sunny summer. McCormick
sources anise seed from Spain, Turkey
and Egypt because of the high quality
and availability.

Anise is one of the

oldest cultivated spices

Nutritional facts

The seeds are an excellent source of many essential

B-complex vitamins such as pyridoxine, niacin, riboflavin,
and thiamine. Pyridoxine (vitamin B-6) helps increase GABA
neuro-chemical levels in the brain.

Anise is commonly used to flavor spice cakes,

breads, sweets and beverages. In baking, try anise
extract whenever you use cinnamon, nutmeg, cloves
and allspice. Add a dash of anise to coffee cake and
cookie batter for that sweet licorice taste. Seasoning
sugar cookies with anise seeds will also result in
wonderful flavor.

Add a dash of anise to coffee cake &

cookie batter for that sweet licorice taste

meats

seafood

vegetables

- Marinate beef cubes overnight in soy

sauce, sugar, sherry and anise extract;
then slowly simmer to create an exotic
appetizer or entre.
- Enrich the flavor of beef stews like
Hungarian goulash by adding anise
seeds.

- Add a splash of anise extract to

Oyster Rockefeller to give it a distinct
and classic flavor.
- Mix anise seeds in a mixture of Dijon
mustard, parsley, tarragon, chives,
soy sauce, and pepper to create an
excellent sauce for shellfish.

- Add anise seeds to cabbage while

cooking for delightful flavor.
- For a refreshing taste, sprinkle a few
anise seeds onto a salad or mix into
French dressing.

The spicy seeds are also great source of minerals like calcium,
iron, copper, potassium, manganese zinc and magnesium.

mccormick spice book 16

Basil

How to use Basil

what is basil ?

did you know ?

storage and shelf life

Basil is an annual, spicy herb of the mint

family, also known as the tomato herb
or the Herb of Kings. Its aroma and
taste are similar to those of clove and
anise. The oil produced, called methyl
chavicol, is the chief contributor to the
herbs flavor.

Basil is one of the fastest growing herb

imports with yields reaching 8 to 10
tons of herbs per acre. Basil, or sweet
basil, is said to be native to India, Asia,
and Africa, but is now produced in most
warm, temperate countries, including
California in the United States. There
are over 150 varieties of basil grown.

To preserve their green color,

basil leaves are dried artificially at
temperatures of less than 110 F under
cover. Basil should be stored under
cool, dry conditions and has a shelf
life of three years.

The herbs are selected from the best

Californian and Egyptian crops. The
plant from which it comes from is
small, bushy and heavily branched.
Propagated by seed, the leafy stems are
cut for drying just before the flowers
appear.

Nutritional facts

Basil tastes delicious with tomatoes, and rivals

oregano as a seasoning for pizza and spaghetti
sauce. Its flavor blends especially well with sweet
peppers, eggplants and potatoes. You can try
adding basil to oil and vinegar salad dressings to
add zest to your greens.

You can try adding basil to oil and vinegar

salad dressings to add zest to your greens.

There are over 150

varieties of basil grown

serving size: 1 teaspoon

Protein

131 mg.

Fiber

225 mg.

Ash

184 mg.

Niacin

76 meg

Iron

471 meg.

Vitamin A

165 i.u.

Ascorbic Acid

674 meg.

meats

vegetables

poultry

- Basils flavor tastes great in beef stews

and marinades. Rub a mixture of basil,
salt and other spices on lamb chops
to steep them in flavor while broiling.
To make an impressive dinner dish, try
baking spareribs with basil in barbecue
sauce.

- For a delicious lunch, bread chicken

drumsticks with breadcrumbs seasoned
with basil, then bake in the oven until
golden brown.
- Seasoning chicken cutlets with basil
and salt before pan-frying will also
result in a savory dish.

- Add basil to melted butter for basting

lobster, shrimp and other seafood.
- Marinate your favorite fish in olive oil,
lemon juice and a blend of seasonings
including basil for incomparable flavor.

mccormick spice book 18

Bay Leaf

How to use Bay Leaf

what is bay leaf ?

did you know ?

storage and shelf life

Bay leaves, also known as sweet

bay and laurel, are the oval, darkgreen dried leaves of the evergreen
tree. They are robust, full-flavored,
strongly aromatic and indispensable
to most cuisines, especially French,
Mediterranean, and Indian.

The bay tree is native to the

Mediterranean region and Asia Minor.
In Ancient Greece and Rome, bay leaves
and branches were used as wreaths to
crown their victors. Champions of the
Olympic Games wore garlands of bay
leaves.

Store bay leaves under cool, dark, dry,

tightly sealed conditions for their flavor
to last up to four years.

McCormicks bay leaves are sourced

from Turkey. Quality control experts
check the bay leaves for absences of
extraneous growths attached to the
leaves. Broken pieces of leaves are
used in picking spices and ground for
numerous blends.

The bay or laurel tree grows well in

the subtropics and is cultivated today
as a spice in the Far East as well as
the Canary Islands, France, Belgium,
Mexico, Turkey, Central America and
the milder climates of North America.

Nutritional facts

Bay leaves are used to flavor all types of savory

dishes, soups, sauces, and occasionally, sweat
creams and custards. The strength of its flavor
increases with the amount used and the cooking
time. Add bay leaves to onion soup, beans, and other
vegetable soup for more flavor or mix it in tomato
sauce to give it a bit of spice.

Champions of the
Olympic Games wore
garlands of bay leaves.

serving size: 1 teaspoon

Protein

99 mg.

Iron

693 meg.

Sodium

0.3 mg.

Ascorbic Acid

606 meg.

Calcium

13.0 meg.

Bay leaves are used to flavor all types

of savory dishes and soups.

meats

poultry

seafood

- Mix in bay leaves with meat

marinades for added flavor.
- Add bay leaves to beef stew and let
it simmer so that it develops a more
robust flavor.
- Enhance the flavor of Adobo by
adding bay leaves.

- Simmer bay leaves in chicken soup to

add flavor without salt.
- Make excellent gravy by adding
bay leaves to chicken broth and let it
simmer.

- Poach fish in water seasoned with a

bay leaf to give it extra flavor.
- Grill your favorite fish, vegetables and
bay leaves on a skewer for a healthy low
calorie entre.

mccormick spice book 20

Caraway Seed

How to use Caraway Seed

what is caraway seed ?

did you know ?

storage and shelf life

Caraway seed is the dried fruit of a

biennial herb Carum carvi, a member
of the parsley family. The small, tannish
brown crescent-shaped seeds have
a flavor similar to a blend of dill and
anise-sweet, but faintly sharp. Caraway
seed tastes warm, biting, and acrid, but
pleasant.

Caraway seeds were believed to have

been used in Europe longer than any
other condiment. Their use was first
recorded in Egypt, in the medical
papyrus of Thebes in 1552 BC.

Caraway seed retains its flavor qualities

and strength for up to four years if
stored in a cool, dark, dry place in
tightly closed containers.

The more desirable Dutch-type caraway

is a premium seed with uniform shape
and consistent color and oil content.
McCormick assesses its quality by
overall appearance, color (light to dark
brown) and extraneous matter.

Nutritional facts

The Arabs had known about it as early

as the twelfth century and called it
karavya, from which our word caraway
is derived.

Caraway seeds are widely used to flavor cakes,

biscuits, cheese, applesauce and cookies. The seeds
usually found in rye bread are caraway seeds, not
rye seeds. You can prepare a rich and delicious spicy
seed cake with caraway seeds, or you can add these
to cookies for extra crunch and aromatic flavor. Its
also a good idea to sprinkle caraway seeds over
muffins before baking for added texture.

Their use was first

recorded in Egypt, in the
medical papyrus of Thebes

serving size: 1 teaspoon

Protein

385 mg.

Iron

153 meg.

Sodium

0.4 mg.

Niacin

146 meg.

Potassium

34 mg.

Caraway seeds are widely used to flavor

cakes, biscuits, cheese, applesauce & cookies.

meats

vegetables

poultry

- Spreading caraway seeds on pork or

liver before cooking will add life and
flavor to your meat dish.
- To give sausages a distinctive, spicy
flavor, season these with caraway seed.
- Pork and chicken kebabs marinated
in a mixture of seasonings, including
caraway seed is delicious when broiled.

- Freshly ground caraway seeds can

enhance the flavor of carrot, potato and
cabbage dishes.
- Sprinkle caraway seeds over French
fries before serving.
- Prepare coleslaw with caraway seeds
mixed into the mayonnaise for added
taste.

- Cheese spread seasoned with caraway

is perfect for a snack of crackers and
cheese.

mccormick spice book 22

Cardamon

How to use Cardamon

what is cardamon ?

did you know ?

storage and shelf life

Cardamon is the dried, unripe fruit of

Elettaria cardamonum, which belongs
to the ginger family. It is native to
South India and Ceylon, where it grows
in tropical rain forests at elevations
above 2,000 feet. There are two
varieties of cardamon native to India,
the country believed to grow premium
quality cardamon. The Malabar type is
regarded as superior in flavor compared
to Mysore type. Since India consumes
much of the Cardamon it grows or
export it to Middle Eastern countries,
McCormick sources decorticated
seeds (seeds removed from pods)
from Guatemala, which also produces
excellent cardamon.

Cardamon was grown in the garden of

the king of Babylon in 721 B.C. It was
also used in the perfumes of ancient
Greeks and Romans. By the first century
A.D., Rome was importing substantial
quantities of cardamon from India.

Cardamon should be stored in a cool,

dry, dark place to keep its taste and
color from fading. Under the proper
conditions, it may retain its flavor
qualities for up to three years.

Nutritional facts

About 80 percent of the worlds

supply of cardamon is produced in
India, primarily in the states of Kerala,
Mysore and Madras. India exports
about 2,500 tons of cardamon annually
and consumes the same amount
domestically.

About 80 percent of
the worlds supply of
cardamon is produced
in India

serving size: 1 teaspoon

Protein

176 mg.

Carbohydrates

1,336 mg.

Sodium

0.2 mg.

Fat

52 mg.

Cardamon is a principal spice in Danish. In

Norway, dried cardamon frequently adds flavor to
hamburgers and meat loaf. Meatloaf and hamburger
seasoned with cardamon have a zesty flavor.

Meatloaf and hamburger seasoned

with cardamon have a zesty flavor.

meats

vegetables

- Cardamon added to a sweet potato casserole makes a special side

dish for holiday meals.

- Apple pie seasoned with cardamon instead of cinnamon

is a flavorful twist on an old favorite.

- Try baking cooked beans in a mixture of brown sugar, tomato juice,

cardamon, cloves, minced onion, mustard, pepper and bacon bits for
a favorite picnic food thats perfect to serve with ham and chicken.

- Blueberry crumble tastes delicious with ground cardamon mixed

in the topping. Sprinkle cardamon onto sliced fruits, mixed in heavy
cream and tiny marshmallows and serve.

- Season fried eggplant with ground cardamon, salt & black pepper.

- Cardamon adds a special touch to the spice blend in butter

cookies. This recipe can be made two ways: rolled out and cut
with cookie cutters or as slice and baked refrigerator cookies.

mccormick spice book 24

Celery Seed

How to use Celery Seed

what is celery seed ?

did you know ?

storage and shelf life

Celery seed is the dried fruit of a

biennial (sometimes annual) herb of the
parsley family Apium graveolens. The
tiny, oval, brown seed has a warm and
slightly bitter celery taste, combined
with a suggestion of parsley/nutmeglike flavor that is often described as
hay-like and grassy.

Celery seed is the fruit of a wild celery

called smallage. The Romans and
Greeks grew celery for its medicinal
qualities, rather than as food. It was
not until 19th century that celery seeds
began appearing in recipes.

When stored in a cool, dry, dark place

in tightly closed containers, celery
seed can retain its strength and flavor
qualities for up to four years (ground
celery seed for up to 2 years). For the
best quality and flavor, store no longer
than one year.

McCormick takes great care to source

only the freshest seed, assessing it by
its greenish-brown color and celery-like
aroma.

Nutritional facts

Celery seed is native to a large area

extending from Sweden to North Africa
and into Egypt, Ethiopia, the Caucasus
and parts of India. The principal sources
of celery seed are India and China.

Celery seeds are used in pastries, biscuits and

breads. A great thing to try is to mix celery seeds in
butter and brush it all over baking bread and rolls.
The seeds also add zest and pungency to cheese
dips, fish chowders, salads and salad dressings and
tomato sauces.

Try to mix celery seeds in butter and brush

it all over baking bread and rolls.

Celery seed is the fruit

of a wild celery called
smallage.

serving size: 1 teaspoon

Protein

99 mg.

Iron

693 meg.

Sodium

0.3 mg.

Ascorbic Acid

606 meg.

Calcium

13.0 mg.

meats

seafood

vegetables

- Combine ground round and veal with

celery seed, salt, pepper, onion juice,
lemon juice, and paprika. Mix with an
egg and form patties. Serve browned
patties with a sauce of hot sour cream.

- Make a delectable oyster stew by

cooking oysters in their liquid, then add
butter, scalded milk and celery seed,
salt and pepper. Serve at once and
enjoy.

- Dip eggplant slices to flour and milk,

then coat with bread crumbs and celery
seed. Fry until golden. Put celery seed
into corn relish for a unique flavor.
- Celery seed tastes delicious in cream
of celery soup & blended tomato juice.

mccormick spice book 26

Chili Powder

How to use Chili Powder

what is chili powder ?

did you know ?

storage and shelf life

Chili Powder is a blend of ground

spices with an earthy, slightly sweet,
and sometimes hot flavor. Some of
these include chili peppers, cumin,
oregano, salt, and garlic. Contrary
to popular belief, chili powder is
not always hot. It is usually used to
dominate the flavor of a food, but can
be used as a background flavor with its
earthy and slightly sweet taste.

It was in the 16th century when the

Spanish discovered the primary
ingredient in chili powder: chili pepper.
Although the Aztecs used a blend
which was similar, chili powder is truly
an American innovation.

Chili Powder is semi-perishable so it

should be stored in a cool, dry, dark
place or refrigerated in hot climates.
Although it can retain its flavor
properties and strength for up to two
years, blended seasoning should not be
stored for more than one year.

McCormick selects and blends

the same ingredients in different
proportions to make chili powder, dark
and chili powder, light.

Nutritional facts

Not all chilies are blisteringly hot. Some

Mexican types, for example, have an
almost sweet, richly flavored pungency,
which adds subtle distinction to the
dishes in which they are used.

serving size: 1 teaspoon

Niacin

298 meg.

Ascorbic Acid

1,338 meg.

Chili Powder is a major ingredient in many Mexican

and Mexican-style dishes such as tacos, burritos,
chili con carne as well as salads, dips, stew and
cocktail sauces. It may also be used in barbeque
sauces and skillet dishes, such as hamburgers
or hotdogs. Try mixing grated cheese, mil, chili
powder, salt, black pepper, minced onion and garlic
powder into ground beef or pork to make delicious
hamburgers. Another great dish would be baked
hotdogs stuffed with cheese and topped with chili
powder and tomato sauce with sugar.

Chili Powder is a major ingredient in many

Mexican and Mexican-style dishes.

Not all chilies are

blisteringly hot
poultry

seafood

vegetables

- Broil or grill chicken rubbed with chili

powder, salt, black pepper, and butter.

- Chili Powder is great on steamed

crabs, clams, shrimps, and lobster. Mix
it with salt, black pepper and other
spices, and sprinkle it on your favorite
seafood for extra flavor.

- Sprinkle Chili Powder over corn on the

cob for a touch of heat.
- Add some Chili Powder to a mix of
oregano and basil and use to season a
cheese and tomato pizza.

mccormick spice book 28

Cinnamon

How to use Cinnamon

what is cinnamon ?

did you know ?

storage and shelf life

Cinnamon is the dried inner bark of

evergreen trees native to India and
Asia. Its aroma and flavor is described
as woody, musty and earthy. The finer
the rind, the more quickly the flavor
of cinnamon is perceived by the taste
buds.

Cinnamon is one of the oldest, most

popular and flavorful spices known to
man. Most cinnamon used in the U.S. is
from the cinnamomum cassia division
of the family, as is often referred to
as cassia. Cassia is native to China,
Indochina, and Indonesia, producing
the reddish-brown powder with strong
aroma and flavor. Ceylon cinnamons are
tan-colored and much milder in flavor
and aroma.

Cinnamon should be stored in a cool

and dry place. Under good storage
conditions, cinnamon sticks will retain
its flavor qualities and strength for
up to four years, and three years for
cinnamon ground.

It is second only to pepper in volume

imported by McCormick. The quality
of cinnamon can be assessed by its
reddish-brown color, its sweet and
pungent flavor and aroma, and its
volatile oil: Cinnamic Aldehyde, the
principal contributor to the spices
flavor and aroma.

Give your chocolate cake a unique twist by adding

a few teaspoons of cinnamon. You can also mix
cinnamon and sugar as a tasty topping to cinnamon
rolls, or try it with vanilla or chocolate puddings for
livelier flavor.

Cinnamon is one of the

oldest, most popular &
flavorful spices known
to man.

serving size: 1 teaspoon

Nutritional facts

Cinnamon makes a delightful addition to sweet

dishes. In the Middle East, it is often used in
chicken and lamb dishes; while in the United States,
cinnamon and sugar are often used to flavor cereals,
bread-based dishes, and fruits, especially apples.

Calories

6 kcal

Iron

70 meg.

Protein

68 mg.

Ascorbic Acid

677 meg.

Sodium

0.2 mg.

Niacin

32 meg.

Calcium

27.2 mg.

Cinnamon makes a delightful

addition to sweet dishes.
meats

vegetables

desserts

- Serve pork chops with a sweet and

sour sauce made with cinnamon.
- Glazed ham tastes terrific when
cinnamon is in the glaze.
- For a surprising taste, add cinnamon
to beef stew.

- Sprinkle cinnamon to sweet potatoes

and squash then bake.
- Carrot cooked with cinnamon, butter
and sugar are delightful to smell and
taste.

- French toast is more inviting with

cinnamon sprinkle on top. Add cinnamon
to rice pudding for a superb dessert.
- Add life and character to doughnuts by
dusting it with cinnamon and powdered
sugar.

mccormick spice book 30

Cloves

How to use Cloves

what are cloves ?

did you know ?

storage and shelf life

Cloves are dried, unopened flower buds

of the evergreen Syzgium aromaticum.
The flavor of cloves is strong, pungent,
and sweet almost hot. The quality
of cloves can be assessed by their
bright, uniform, reddish-brown color
and their pungent flavor and aroma.
Thriving only in tropical climates near
the sea, the majority of cloves imported
by McCormick come from the Indian
Ocean Basin. Cloves are carefully and
gently cleaned to avoid separating
the dried flower bud from the stem. A
cryogenic freezing process retains the
high level of volatile oil (up to 17%)
inherent in cloves.

The name cloves comes from clavus,

the Latin word for nail, which the spice
resembles.

Cloves should be stored in a dry, cool

place away from the light. Under proper
storage, they can retain their flavor and
strength for up to four years.

Nutritional facts

Cloves date back to ancient China and

their use spread slowly by caravan
throughout Asia and Europe. The
Portuguese controlled the trade and
restricted the cultivation of cloves
to one island. Eventually, plantations
were established on Zanzibar and
Madagascar. Now they are the second
largest exporters after Indonesia.

serving size: 1 teaspoon

Carbohydrates

1,170 mg.

Potassium

20.4 mg.

Ascorbic Acid

1,375 meg.

One of the most popular spices, cloves go especially

well with sweet or savory dishes. They are used in
curries, sauces, stocks, and pickled recipes.
For a delicious meal, spread ham with honey, then
stud with cloves and glaze to a golden brown in
oven. You can also rub ground cloves on pork roast
before baking or use white cloves on meat marinates
for an exotic flavor.

They are used in curries, sauces, stocks,

and pickled recipes.

The name cloves comes

from clavus, the Latin
word for nail,which the
spice resembles.
poultry

vegetables

desserts

- Rub garlic, butter, and ground cloves

on chicken fillet before grilling.

- Season squash, carrots, or sweet

potatoes with ground cloves.

- Flavor mincemeat and fruit pies with a

dash of ground cloves.

- Ground cloves add spicy flavor to
blueberry cherry or grape jam or jelly

mccormick spice book 32

Coriander

How to use Coriander

what is coriander ?

did you know ?

storage and shelf life

Coriander seed is the dried ripe fruit of

the herb Coriandrum sativum, which
is an annual herb of the parsley family.
It has a distinctive fragrant color and
a pleasant taste mild, minty, sweet
and citrusy, yet slightly pungent,
reminiscent of a combination of sage
and lemon.

Coriander was believed to have been

used as early as 1550 C.C. It was used
in Egypt for medicinal and culinary
purposes. In parts of Europe, coriander
has been traditionally referred to as
an anti-diabetic plant. In parts of
India, the worlds largest producer
of coriander, it has and continues
to be used for its anti-inflammatory
properties.

Coriander should be stored in tightly

sealed containers and placed in cool,
dry, dark places in order to preserve its
distinct flavor. It normally keeps up to
three years.

Coriander seed is produced mainly

in India, Russia, Morocco, Poland,
Romania, Yugoslavia, Argentina and in
the United States. McCormick sources
its coriander seed from Morocco
because of its superior overall yellow
color and size.

Nutritional facts

Apart from these known properties,

coriander seed is also extensively
researched on in its potential role in
lowering cholesterol.

Coriander is used mainly in curry powders, and other

spice mixtures. To make a delectable meal, season
fish with lemon juice, coriander, mustard and salt,
then dab with butter and broil in order to fuse the
delectable flavors.

To make a delectable meal, season fish with

lemon juice, coriander, mustard and salt
Coriander has been
traditionally referred
to as an anti-diabetic
plant.

serving size: 1 teaspoon

Iron

0.28 mg.

Manganese

0.04 mg.

Dietary fiber

70 mg.

Magnesium

6.5 mg.

meats

vegetables

desserts

- Baste spareribs with a marinade that

includes ground coriander in order to
imbue the dish with fragrant and tangy
flavors.

- Spread a mixture of butter, salt,

coriander and dill weed over corn on
the cob. Wrap in foil and husks and
then grill.

- Coriander is a delicious addition

to applesauce.
- Add coriander seed and mint
when simmering pineapple-grapefruit
juice, strain the residue and chill for
a refreshing fruit drink.

mccormick spice book 34

Cumin

How to use Cumin

what is cumin ?

did you know ?

storage and shelf life

Cumin seed is the dried fruit of

Cuminum cyminum, which is a part of
the parsley family. It is mainly grown
in the hot climates of North Africa,
the Middle East, India, China and the
Americas. Cumins color is pale green
to tan, and the aromatic seeds have
a strong, earthy flavor that is mildly
spicy and somewhat bitter to the taste.
It is high in protein and low in fiber
carbohydrates.

Cumin has been recognized as a crucial

spice as early as 5,000 years ago.
The ancient Egyptians used it in their
food as well as in the mummification
process, while the Greeks and Romans
applied it for medicinal purposes.

Cumin seeds, both whole and ground,

should be stored in tightly sealed
containers and placed in cool, dry
places in order to preserve their flavor
and aroma. It is highly advisable to
place cumin away from the floor in
order to minimize dampness.

Interestingly enough, it was mentioned

in the Bible not only as a seasoning for
soup and bread, but also as a currency
to pay tithes to the priests.

McCormick selects cumin based on the

standards of its flavor, and purchases
directly from India, China, Turkey
and Pakistan due to the availability of
quality cumin crops.

Spice up the flavor of rice and couscous

with a dash of cumin
The ancient Egyptians
used cumin in their food.

serving size: 1 teaspoon

Nutritional facts

The use of cumin has grown substantially in recent

years due to the increased popularity of chili and
other Mexican foods, as well as Thai, Vietnamese,
and Indian dishes. Spice up the flavor of rice and
couscous with a dash of cumin, or add it to bean
salad for a tasty appetizer. Cumin also adds an
interesting twist to green pepper stuffing and pickle
recipes.

Fiber Carbohydrates

146 mg.

Potassium

33.6 mg.

Iron

765 meg.

Thiamine

11.7 meg

Protein

283 mg.

meats

poultry

seafood

- Spice up sausages with a pinch of

cumin. Add cumin to beef for pot roast
or stew recipes.
- For a full-flavored meat marinade, add
cumin. Flavor brochettes or kebabs with
cumin then grill.

- Cumin is a flavorful addition to

chicken stew. Add an exciting dash of
cumin to fried chicken.
- A dash of cumin is a great addition to
chicken croquettes if youre searching
for that extra kick.

- Try a pinch of cumin in fried shrimp

batter or add to a sauted whole
shellfish.
- Sprinkle on deviled crab for exotic
flavor. Add a dash of cumin to gumbos
and chowders.

mccormick spice book 36

Curry

How to use Curry

what are cloves ?

did you know ?

storage and shelf life

Curry powder is a blend of coriander,

turmeric, cumin, nutmeg, onion and
seven other spices. It has a distinctive
earthly citrus character and a color
that comes from the golden red yellow
of turmeric. McCormick selects only
blends premium ingredients to create
the perfect flavor for your dishes.

Curry is one of the oldest spice blends

adapted to the cuisines of many
regions. Both Bombay and Madras
claim to have invented curry and each
has its own blend. Although Arab
merchants brought curry to Spain
during the 5th Century, it wasnt until
the early 17th Century that the English
adapted Indias cuisine and curries
became very popular.

Curry Powder should be stored in

tightly sealed containers and placed in
cool, dry and dark places. Under good
storage conditions, it may retain its
flavor qualities and potency for up to
3 years.

Curry mixtures differ from the

delicately spiced blends of North India
to the highly seasoned, pungent and hot
Madras style blend of Southern India.

Nutritional facts

serving size: 1 teaspoon

Sodium

0.3 mg.

Potassium

33.6 mg

Ascorbic Acid

946 meg.

Both Bombay and Madras

claim to have invented
curry and each has its
own blend

Curry powder is used with beef, chicken, lamb and

shrimp to make curries. It can also be used in fruit
compotes or added to chicken and shrimp salads.
Make a sumptuous lunch by basting grilled pork
chops with a curry sauce made of salad oil, lemon
juice and curry powder. For a more exotic taste, rub
pot roast with curry powder before cooking.

For a more exotic taste, rub pot roast

with curry powder before cooking.

poultry

seafood

vegetables

- Use curry powder to flavor chicken

stew. Add sliced, cooked turkey to a
sauce made with almonds, butter, milk,
light cream, mushrooms and white
wine, and season with powder.
- Baste rock Cornish hens with their
own cooking juices and season with
curry powder mixed with cream.

- Add pungent, aromatic flavor to fish

soup by seasoning with curry.
- Season shrimp with curry powder to
add a subtle, spicy flavor.
- Make a delectable seafood salad with
tuna, shrimp and rice seasoned with
curry powder.

- Pour a sauce of mayonnaise, sour

cream, bouillon and curry powder over
boiled potatoes for spicier flavor.
- Stuff green peppers with sausage and
onion and season with curry powder.
- Slice an eggplant and simmer in a
skillet with onion, curry powder, salt
and pepper for a flavorful side dish.

mccormick spice book 38

Fennel

How to use Fennel

Fennel seeds are the dried, ripe fruit of a

graceful perennial, Foeniculum vulgare.
The oval yellowish-brown seeds have a
subtle, pleasant anise-like flavor. Seeds
form in clusters after the flowers have
died and are harvested just before the
seeds ripen. These seeds have a sweet,
aromatic flavor.
McCormick sources the best fennel
seeds from India, Egypt, China. The
quality of fennel seed can be assessed
by its yellowish to greenish-brown color
and its anise/licorice-like flavor and

Nutritional facts

Fennels subtle anise-like flavor complements many

recipes. Today, fennel seed consumption is growing
due to its use in Italian sausages.

storage and shelf life

what is fennel ?
aroma. All fennel seeds are carefully
cleaned and sterilized to provide that
clean taste, while retaining its unique
and distinct flavor.

Fennel seed should be stored in a cool,

dry, dark place. Under good storage
conditions, fennel seed may its flavor
and potency for up to 3 years.

did you know ?

Fennel was once native only to the
Mediterranean region but is now grown
worldwide, in Egypt, India and the Far
East. It is known as the fish herb, as
it is the preferred seasoning for fish.
Fennel is the perfect seasoning for
those on salt-free diets.

It is known as the
fish herb, as it is the
preferred seasoning
for fish.

serving size: 1 teaspoon

Fiber Carbohydrates

146 mg.

Potassium

33.6 mg.

Iron

765 meg.

Thiamine

11.7 meg

Protein

283 mg.

To make a savory dressing for grilled fish, mix

crushed fennel seeds with olive oil, red wine vinegar,
chopped onion and salt. You can also add fennel
seeds to the juices when basting baked fish or add
them to the water while poaching fish or steaming
shrimp. For a truly delectable meal, sprinkle crushed
fennel seeds, chopped spinach, breadcrumbs, butter
and other spices over a batch of oysters.

You can also add fennel seeds to the

juices when basting baked fish.

meats

poultry

vegetables

- Make meatloaf memorable by spicing

it with fennel.
- Grill pork chops with a sprinkle of
fennel seeds on top for added flavor.

- Chicken stew seasoned with fennel

has a pleasant aroma and flavor.
- Try meatballs prepared with ground
chicken, breadcrumbs, eggs, Romano
cheese, and season with fennel seeds.

- Add a dash of fennel seeds when

cooking broccoli, artichokes, cauliflower
and beans.
- Prepare delicious sauted mushrooms
with fennel seeds.
- Add extra flavor to potato salad with
crushed fennel seeds.

mccormick spice book 40

Garlic

How to use Garlic

what is garlic ?
Garlic, from the lily family, is a bulb
whose wedge-shaped cloves are used
for seasoning. Although originally
indigenous to Europe, it is a prized spice
that is used all over the world due to its
distinct, pungent flavor.
McCormick ensures that garlic is grown
and carefully selected from its own
fields in Gilroy, California where they
are then taken to a dry preparation
area for the dehydration process.
McCormicks uses dehydrated garlic

Nutritional facts

storage and shelf life

in order to consistently provide fresh
flavor and a significantly longer shelf
life.

did you know ?

Garlic is prominent in legend and lore
as it is often used to ward off evil spirits
because of its strong aroma. It is also
known as a health-boosting spice, as
it the spice with the lowest fat content
with only 9 mg. per teaspoon.

serving size: 1 teaspoon

Fiber

16.5 mg

Iron

28 mg.

Protein

262 mg.

Garlic should be stored in a cool, dry

place and should not be exposed to air.
This will cause it to pick up moisture,
which will rob the prepared garlic of its
flavor. It can be stored up to 3 years.

Garlic is a fundamental component in many or most

dishes of various regions. The flavor varies in intensity
and aroma with the different cooking methods. It is
often paired with onion, tomato or ginger.
Prepare an impressive vegetable dish by sauting
sliced vegetables and combining it with garlic, salt
and oregano leaves. You can also make better tasting
green beans by adding garlic and salt to the recipe.

Garlic varies in intensity and aroma

with the different cooking methods.
Garlic is also known as
a health-boosting spice.

meats

poultry

seafood

- Put minced garlic into a roast to

add more flavor while it cooks.
- Add garlic to marinades to allow its
aromatic flavor to sink into meats.
Add minced garlic to stews of beefs
or lamb for richer flavor.
- Make meatballs tastier by adding
garlic and salt to a mixture of ground
meat, soft breadcrumbs, an egg and
Italian seasonings.

- Season quail and pheasant with garlic

powder and thyme leaves to bring out
their delightful flavor.
- Sprinkle garlic and salt on stuffed
eggs. Use minced garlic in stuffing
recipes for chicken and turkey.

- Make a marinade with olive oil,

lemon, garlic and salt to season
swordfish, tuna or salmon steaks.
- Sautee shrimp in a mixture of
margarine, lemon and pepper
seasoning, and garlic powder.
- Marinate shrimp, scallops, or other
seafood in soy sauce, olive oil, lemon
juice, garlic and salt. Grill on skewers.

mccormick spice book 42

Ginger

How to use Ginger

what is ginger ?

did you know ?

storage and shelf life

Ginger is the dried knobby-shaped root

of the perennial herb Zingiber officinale.
The flavor of ginger is characterized
by its unique combination of citrusy,
soapy, and musty earthy flavor notes.
Its intense flavor is a result of its high
essential oil content.

Ginger has been cultivated in tropical

Asia for more than 3,000 years.
Because the rhizomes were easy to
transport, ginger was one of the first
spices to reach Europe. For centuries it
was a rich persons spice, rivaling black
pepper in price. Toward the end of the
19th Century, ginger was stirred into
beer or ale thus the advent of ginger
ale. Today, ginger grows in tropical
regions such as the West Indies,
Hawaii, Africa, Northern Australia,
China and India.

Ginger should be stored in cool, dry

conditions, away from light and heat.
Its flavor and strength may keep up
to 3 years.

The quality of ginger can be assessed

by its pungent flavor and aroma, both of
which McCormick specifically searches
for in selecting only the best quality of
ginger imported from China and India.

Nutritional facts

Gingers warm, spicy flavor enhances a variety of

dishes. Ground ginger is widely used in European
baking in bread, cookies, chutneys as well as
Oriental dishes. It requires about 30 minutes of
cooking to release its full flavor.
A glaze of ginger, honey and butter brushed on a
chicken while broiling will keep it moist and will
imbue a delicate flavor to the chicken. Another way
to cook poultry is to season chicken stuffing with
ground ginger for a lively and unique flavor.

Season chicken stuffing with ground ginger

for a lively and unique flavor.

Ginger has been cultivated

in tropical Asia for more
than 3,000 years.

serving size: 1 teaspoon

Calcium

1.6 mg.

Sodium

0.5 mg.

Potassium

22.4 mg.

Iron

181 meg.

Protein

138 mg.

meats

seafood

vegetables

- Marinate spare ribs with ground

ginger for an exceptional dish.
- Prepare special ham with ground
ginger by adding it to the honey glaze
while baking.

- Prepare sea bass by rubbing it with

a mixture of ginger, sherry, and other
spices. Marinate an hour before baking.
- Couscous seasoned with ginger and
served with fish makes a healthy main
dish. Combine chopped onion and garlic
with ground ginger and saut with
shrimp for a simple entree.

- Sweet potatoes and carrots are

delicious when sprinkled with
ground ginger.
- Stir-fry oriental vegetables with
ground ginger for a terrific side dish.
- Try ground ginger on barbecued baked
beans for additional flavor.

mccormick spice book 44

Marjoram

How to use Marjoram

Marjoram can be used in the preparation of meat,
poultry, vegetable dishes such as tomato dishes and
salads, sauces, soups and egg dishes.

what is marjoram ?

did you know ?

storage and shelf life

Marjoram is the dried leaves and floral

parts of the herb Origanum majorana,
which is part of the mint family.
Sweet or knotted marjoram grows
well in the temperate climates of the
Mediterranean, Egypt and France. It
has a distinctly minty, sweet flavor with
slightly bitter undertones. Although
closely related to the spice oregano,
marjoram has a sweeter and more
delicate flavor.

During the middle ages, marjoram

was used as a magic charm against
witchcraft. Today, however, the only
magical quality that the spice has
retained is its ability to add its distinct
flavor to countless signature dishes.

Marjoram should be stored in cool,

dark, dry places and it typically has a
shelf life spanning up to 3 years.

Nutritional facts

During the middle ages,

marjoram was used as
a magic charm against
witchcraft.

serving size: 1 teaspoon

Niacin

298 meg.

Ascorbic Acid

1,338 meg.

Rub marjoram leaves on pork or veal before cooking

or try adding marjoram to beef tenderloin marinade
and baking it for 30 minutes at 160 degrees. You
can also season pork cutlets with ground marjoram
and bake with butter, onion and sliced apples for a
fantastic entre!

Try adding marjoram to beef tenderloin

marinade and baking it for 30 minutes.

poultry

seafood

vegetables

- Chicken marjoram is a dish prepared

with chicken, ground marjoram, new
potatoes, chicken stock, green beans
and tomatoes.
- Roasted chicken basted with butter
and seasoned with marjoram has a
mild, minty flavor.
- Stuffing for chicken or turkey is
enhanced with ground marjoram.

- Make a fish sauce with sour cream

seasoned with marjoram and bake with
white fish in a foil packet.
- Use marjoram leaves in the breading
of seafood to enhance its flavor.

- Spread ground marjoram generously

over fried potatoes while cooking for a
savory meal.
- Marjoram leaves mixed into cucumber
and yogurt make a refreshing salad
- Boiled white beans is best with
a sauce made out of garlic, onion,
tomatoes and ground marjoram.

mccormick spice book 46

Mustard

How to use Mustard

storage and shelf life

what is garlic ?
Mustards are derived from the herb
annuals Brassica hirta and Brassica
juncea. Mustard seed is characterized
by its clean, fresh aroma and pungent,
slightly biting flavor. Ground mustard
has no aroma when dry; it must be
moistened for about 10 minutes to
develop its sharp, tangy flavor. The
quality of mustard seed is judged by
its uniform golden, speck-free color
and its fresh, sharp flavor. The flavor
and pungent flavor of mustard comes
from the oil in the seeds, which is only
released when the crushed seed is
mixed with cold liquid.

Nutritional facts

Mustard seeds, which are native to

Europe and Southeast Asia, grow in the
temperate regions of Australia, India,
Poland, Canada, Italy, England, France
and Western United States. Today, the
US is the largest consumer of mustard
seed.

Mustard should be stored in a tightly

sealed container and kept away from
light. If stored properly, it will retain its
potency and flavor up to four years.

Today, mustard seeds are used principally in pickling

and in salad dressings. Ground mustard is used
to enhance meats, fish, cheese and egg dishes,
appetizers and vegetables.
If you want to make a unique appetizer, add a dash
of ground mustard to cocktail meatballs and ham
spread, or mix it in stuffed eggs.

For a unique appetizer, add a dash

of ground mustard to stuffed eggs.

did you know ?

In ancient times, the ground seeds
of the spice were often mixed with
unfermented grape juice called must.
The word mustard comes from the Latin
phrase mustum ardens or burning
must.

serving size: 1 teaspoon

Fiber

16.5 mg

Iron

28 mg.

Protein

262 mg.

The word mustard comes

from the Latin phrase
mustum ardens or
burning must.

meats

seafood

vegetables

- Steaks and chops can be sprinkled

with ground mustard seed before
cooking to give it a bit of a kick.
- Use ground mustard to spice up
barbecued beef.
- To honey-glaze a ham, mix ground
mustard with honey and lemon peel
and spread over the scored fat side.
Stud with whole cloves and then bake.

- Add subtle flavor to clam chowder

with a dash of ground mustard.
- Mix melted butter, ground mustard
and lemon juice; brush over fish fillets
before baking and baste from time to
time.

- Salad dressing with ground mustard

adds life to greens and coleslaw.
- Ground mustard gives tomato juice
extra flavor.
- Put ground mustard in cheese sauces
and serve over vegetables for a simple,
but flavorful dish.

mccormick spice book 48

Nutmeg

How to use Nutmeg

what is nutmeg ?
Nutmeg is the dried, aromatic seed of
the fruit of the nutmeg tree Muristica
fragrans. The apricot-like fruit is made
up of thick husk, inside of which is a
scarlet aril (mace), surrounding the
oval-shaped seed known as a nutmeg.
Nutmeg is removed from the shell and
sun-dried for two weeks, during which
it takes on its characteristically pungent
aroma. To ensure freshness, McCormick
cryogenically freezes and shatters its

Nutritional facts

storage and shelf life

nutmeg before grounding it. This
entire process allows for the nutmeg
to retain its highest level of essential
oil, and thus its aromatic flavor.

Nutmeg should be stored in dry, cool

places in order for it to retain its quality.
This will allow it to keep for up to three
years.

Nutmeg is popularly used to flavor puddings, custard

and cakes. Nutmeg sprinkled on rice pudding is a
popular way to enjoy this spice. Nutmeg can be used
to spice up eggnog and other cream drinks. Sprinkle
nutmeg on custard or fruit salad.

Nutmeg is popularly used to flavor

puddings,custard and cakes.

did you know ?

Nutmeg (and mace) was once native
only to Indonesia, but now it is
successfully grown in Grenada, and
the East and West Indies.

serving size: 1 teaspoon

Sodium

0.3 mg.

Potassium

33.6 mg

Ascorbic Acid

946 meg.

Nutmeg is removed from

the shell and sun-dried
for two weeks
meats

poultry

vegetables

- Nutmeg adds a special flavor to

meatloaf.
- Enjoy pot roast with nutmeg for
distinct flavor.

- Fried chicken with nutmeg is an

easy-to-make favorite. Rub nutmeg and
seasoning inside and outside a chicken
before stuffing and roasting.
- Improve the flavor of creamed chicken
by sprinkling it with nutmeg.

- Make carrots taste even better

with a dash of nutmeg.
- Sprinkle nutmeg on cream of
mushroom or any cream-based
soup just before serving.
- Spinach tastes better when served
with nutmeg mixed into it.

mccormick spice book 50

Onion

How to use Onion

All onions have a pungent and bitter taste which can
vary from mild to sharp. Adding onions to any dish
can provide a distinct complementary or base flavor.

storage and shelf life

what is onion ?
Onion is a single-bulb, biennial
herbaceous plant with one or more
leafless stalks. It may be grown from
tiny seeds or bulbs (sets) in almost any
temperate climate. It is an important
flavoring in almost every country in
the world. When combined with other
ingredients, onions flavor is rarely
overwhelming or overpowering.
Gilroy Foods in California is a
McCormick operation which plants,
harvests, and markets its onion
produce. Total control of the process

Nutritional facts

allows McCormick to ensure quality

and consistency in its onion-based
products. McCormicks dehydrated
onion varieties automatically
reconstitute in liquid, providing
consistently fresh flavor while
maintaining a longer shelf life

did you know?

Colombus was believed to have
imported the onion to the Dominican
Republic in the late 15th Century, where
it quickly spread to Mexico, Central,
South and North America.

serving size: 1 teaspoon

Protein

223 mg.

Ascorbic Acid

134 mg.

Ash

73 mg.

Iron

46 meg.

Onion should be stored in dry, cool

places in order for it to retain its quality.
This will allow it to keep for up to three
years.

Try scallops on a skewer and season with onion and

salt for a superb seafood dish. Or mix mussels with
minced onion with olive oil, dry white wine, oregano
and garlic powder for a hearty meal. If you want
something healthier, make a zesty tuna salad by
adding granulated onion.

Try scallops on a skewer and season with

onion and salt for a superb seafood dish

Colombus was believed to

have imported the onion
meats
- Add panache to hamburgers by
adding minced onions on top of the
patties, or by mixing it directly into the
ground meat.
- Incorporate minced onions into beef
gravy to make add flavor and aroma.
- Use onions in beef stews and soups
for a hearty flavor that everyone will
love. Stir minced onions into biscuit
batter and serve as an accompaniment
to steaks.

vegetables

poultry

- Add onions, salt and turnips to

mashed potatoes to provide a rich
flavor. Put dried onions in stewed
tomatoes to get that distinct taste.
- Rice is improved by adding onion
powder while it simmers.
- For a quick and easy vegetable dip,
add minced onions to sour cream.

Baked chicken casseroles with onion

powder in the recipe.
Put onion and salt in roast chicken
stuffing.

mccormick spice book 52

Oregano

How to use Oregano

what is oregano ?
Species of Lippia Origanum, oregano
is the leaf of the plant Origanum, a
member of the mint family. Its flavor
and strength vary according to the
climate and region where it is grown the hot and dry Mediterranean climate
yields a robust, full flavor with a slightly
bitter and pepper taste while the cooler
regions of Europe and North America
yield a more delicate aroma and a
sweeter taste.
McCormicks oregano is available in
whole leaves and ground form, and is
sourced mainly by Turkey to acquire

Nutritional facts

storage and shelf life

that distinct Mediterranean flavor.
We carefully select and process our
oregano to ensure consistency in leaf
size, color and flavor.

To retain oreganos aroma and flavor,

store in an airtight container and keep
away from light, heat and moisture. The
spice has a shelf life spanning up to 6
months.

Oreganos robust, aromatic flavor enhances many

ethnic recipes. Use it as seasoning in barbecue
sauces or sprinkle on pork chops for added flavor.
Its also a great idea to combine oregano with
ground beef to give hamburgers, meatloaf and
meatballs a fresh new taste.

Combine oregano with ground beef

to give hamburgers a fresh new taste.

did you know ?

The Greeks believed that the goddess
Aphrodite invented the spice and gave
it to man to make his life happier. Its
name actually comes from the Greek
phrase, joy of the mountains. Newly
weds were crowned with oregano
wreaths, while graves were decorated
with it to give peace to the dead.

serving size: 1 teaspoon

Sodium

0.3 mg.

Potassium

33.6 mg

Ascorbic Acid

946 meg.

Newly weds were crowned

with oregano wreaths
poultry

seafood

vegetables

- Add a distinctive flavor to chicken

stuffing with a sprinkle of oregano.
- Combine oregano and lemon to make
an excellent seasoning for chicken.
- A dash of oregano gives roasted
poultry dishes a natural flavor.

- A dash of oregano gives tuna

casserole an aromatic flavor.
- Use whole oregano leaves when
basting fish for extra flavor.
- Ground oregano adds a tasty twist to
seafood salads and broiled shrimp.

- Oregano is a natural seasoning for

tomato dishes and vegetable soups.
- Oregano is the perfect complement to
zucchini so try sauting it with garlic.

mccormick spice book 54

Paprika

How to use Paprika

what is paprika ?

did you know ?

storage and shelf life

Paprika is a ground spice taken from

the pod of a mild red pepper plant
Capsicum annuum. Of all the different
varieties of paprika, most chefs prefer
the authentic Mediterranean paprika for
its all-around use.

The United States is the primary source

for paprika, along with Spain and
Hungary. The American and Spanish
varieties of paprika are easily identified
by their brilliant red color; Hungarian
varieties of paprika are identified by
their pungent odor and lighter red hue;
Domestic and Spanish paprika varieties
are mild and sweet, making them
popular for dish garnishes.

To retain optimum flavor, paprika

should be stored in cool, dark, dry
places. Its flavor and potency will keep
for up to 1 year.

McCormick assesses paprika by its hue

and spiciness. This quality assurance
procedure allows us to provide
consistency of flavor and potency for
each and every variety, as our buyers all
over the world demand only the highest
quality available.

Nutritional facts

serving size: 1 teaspoon

Sodium

0.4 mg.

Hungarian paprika works well as a primary

ingredient in certain recipes such as goulash,
chicken and veal. A few pinches of paprika will help
spice up chicken stews, dumplings, and poultry
stuffing. Use paprika when sauting to add that rich,
reddish brown finish or charbroiled appearance.

Hungarian paprika works well as an

ingredient in goulash, chicken and veal.

Paprika is high in Vitamin

C & ascorbic acid content

Paprika is high in Vitamin C and has a

higher content of ascorbic acid than
all citrus fruits. Compared to other
spices, paprika has superior thiamine,
riboflavin, niacin, potassium and
Vitamin A content.

meats

vegetables

seafood

- When microwaving, sprinkle

paprika to give meats a broiled or baked
appearance.
- Paprika is a great addition to
sausages if youre searching for that
extra spicy kick.
- Add extra body and flavor to BBQ
sauces by adding a pinch of paprika.

- Add a generous amount of paprika

to fried potatoes for a delicious and
colorful side dish.
- Paprika goes well with cream or
cheese sauces. Add the spice before
or after you pour the sauce over
vegetables.
- Paprika adds zest to salad dressing
recipes; the spice is essential to French
and Russian dressings.

- Sprinkle paprika on cream soups and

chowders before placing them in the
broiler to add greater visual impact to
your dishes.
- Add paprika to seafood breading for
color and taste. To give fish entre a
broiled appearance, finish with paprika.

mccormick spice book 56

Parsley

How to use Parsley

what is parsley ?

did you know ?

storage and shelf life

Parsley is made out of the dried leaves

of the biennial plant Petroselinum
crispum. It has an agreeable taste and a
pleasant mild scent. It blends well with
other herbs as it helps bring out the
different flavors.

Parsley is one of the most popular and

versatile of herbs. The spice originated
from the Eastern Mediterranean, in
Sardinia. Today, it is grown extensively
in England, United States, Australia and
New Zealand. Of the many varieties
grown, the curly-leafed type is most
popular in Britain and North America,
while the flat-leafed variety is used
more in Europe.

Prevent parsley from losing its flavor by

keeping it in tightly sealed containers
and placing it in dry, cool places. Keep
away from light.

McCormick sources its curly-leaf

parsley from California, where it is
domestically grown. A dehydration
process is used in order to retain
parsleys characteristic flavor and
distinct green color.

Nutritional facts

serving size: 1 teaspoon

Potassium

39.6 mg.

Ascorbic Acid

4,312 meg.

Niacin

86 meg.

Riboflavin

13.5 meg.

Parsley can be used to both flavor and garnish many dishes

such as canaps, soups, tossed green salads, butters and
sauces. Parsley flakes add color and flavor to mashed,
stuffed, au gratin and scalloped potatoes. For an excellent
side dish, slice tomatoes, sprinkle with parsley flakes and
then top with cheese before broiling. You can also make a
tart salad with mushrooms, lemon juice, vegetable oil,
a dash of vinegar and a sprinkle of parsley flakes.

Parsley can be used to both flavor

and garnish many dishes.

Of the many varieties

grown, the curly-leafed
type is most popular
meats

poultry

seafood

- Parsley flakes perfectly complement

ground pork in meatballs, hamburgers
and meatloaf.
- Make an elegant beef loaf with
breadcrumbs, parsley flakes, green
pepper, eggs and ground beef.
- Cook beef tongue with parsley flakes
to make a well-seasoned meat dish.

- Parsley flakes add flavor to chicken

croquettes.
- Sprinkle parsley flakes over baked,
grilled or microwaved chicken.

- Tartar sauce for seafood is enhanced

with parsley flakes.
- Crab cakes are delightful when
seasoned with parsley flakes.
- Sprinkle parsley on fish for garnish
and flavor.

mccormick spice book 58

Pepper

How to use Pepper

storage and shelf life

what is pepper ?
Both black and white pepper are the
berries of the tropical vine called
Pepper nigrum. For black pepper, the
berries are picked while the vine is still
green. The berries are then fermented
and sun dried until they shrill and turn
brownish-black in hue. Black pepper
has a hot, piney, pungent taste and
penetrating odor. For white pepper, the
berry is picked when the vine is fully
ripe. The outer layer of the berries
shrunken skin is removed, leaving
the dried, grayish-white inner core
or kernel. White pepper has a more
delicate flavor than black pepper.

Nutritional facts

McCormick carefully selects the finest

Malabar black pepper from India and
Lampong black pepper from Indonesia.
Our Montok white peppers are sourced
from Indonesia as well.

Whole peppercorns have an indefinite

shelf life. In ground form, the spice will
keep for up to two years if stored in
airtight containers kept in dry, moderate
temperatures.

White and black pepper is sometimes used in dishes

such as salads, grilled meats, light-colored sauces
and mashed potatoes. A pinch of black pepper
improves the flavor of all ground meat dishes so try
seasoning your favorite steak with cracked black
pepper for an impressive dinner dish.

did you know ?

Pepper is one of the most widely used
spices in fact, it was popular as far
back as 4,000 years ago. Originating
in India, it served as currency and was
used to pay taxes, dowries, and even
ransoms. When it reached Southeast
Asia 2,000 years ago, it was cultivated
in Malaysia and Indonesia.

Try seasoning your favorite steak with cracked

black pepper for an impressive dinner dish.
Pepper served as currency
and was used to pay taxes.

Pepper, both black and white, is low in sodium as compared

to other spices; they are often used to give low-sodium dishes
a zestier flavor.

poultry

seafood

vegetables

- Add peppercorns to the liquid when

boiling chicken.
- Sprinkle ground black pepper onto
chicken during baking and basting.
- Add black pepper mill grind to fried
chicken coatings.

- Add ground white pepper to seafood

breading.
- Add peppercorns to the liquid when
poaching fish.
- Ground white pepper gives tuna and
shrimp salads that extra zesty flavor.

- Improve steamed vegetables with a

dash of ground pepper.
- Black pepper mill grind is a delicious
addition to tossed salads and dressings.
- Sprinkle ground black pepper on
baked potatoes as a low-calorie
seasoning.

mccormick spice book 60

Red Pepper

How to use Red Pepper

Red pepper is the spice most widely used in all
ethnic cuisines. It is frequently used to spice up
many Italian, Mexican and Asian dishes where
successive small quantities are added in until the
desired level of heat is achieved.

what is red pepper ?

did you know ?

storage and shelf life

Red Pepper, or Cayenne, is the ripened,

dried pod of the Capsicum frutescens.
Red pepper belongs to the capsicum
family of spices which include sweet
or bell peppers, paprika and jalapeno
chilies.

It is said that red pepper originated in

the Tropical America or West Indies.
Columbus found these hot red peppers
in Cuba and later introduced them to
Europe.

Red pepper should be stored in cool,

dark, dry places, away from the light.
Proper storage should allow it to retain
its color and flavor for up to 2 years.

The hottest red peppers come from

Africa and China. Medium to very
pungent red peppers come from
Japan, Turkey, India, Pakistan, the
United States and Mexico. McCormick
processes all red pepper crops by
cleaning, sterilizing and grounding
them to make our fine Cayenne Pepper
Ground.

The term cayenne originated from

Africa where the especially hot pepper
was cultivated. Cayenne is known to
some as a stimulant as red pepper is
said to aid the digestive juices.

Cayenne is known to some

as a stimulant as red
pepper is said to aid the
digestive juices.

serving size: 1 teaspoon

Nutritional facts

Fiber

546 mg.

Niacin

286 meg.

Protein

336 mg.

Vitamin A

659 meg.

Ascorbic Acid

617 meg.

Make breakfast a little more exciting by seasoning

omelets with a little red pepper. You can also add
more spark to deviled eggs by sprinkling a bit of red
pepper on top.

Make breakfast a little more exciting by

seasoning omelets with a little red pepper.

meats

vegetables

seafood

- Use crushed red pepper to add

spiciness to sausages.
- Add a kick to cold cuts by adding a
dash of crushed red pepper.
- Put ground red pepper into BBQ
sauces for a little fire to go with your
meat.

- Sprinkle crushed red pepper onto

tomato sauce-based pizza for an extra
zesty flavor.
- For a spicy cocktail, add ground red
pepper to tomato juice.
- Use crushed red pepper in recipes for
pickles and relish to overcome a bland
taste.

- Mix ground rep pepper into crab cakes

for a livelier flavor.
- Add a dash of ground red pepper to
broiled shrimp or scallops.

mccormick spice book 62

Rosemary

How to use Rosemary

what is rosemary ?

did you know ?

storage and shelf life

Rosemary is the slender, dried, grayishgreen leaf of the evergreen Rosmarinus

officinalis. It smells like pinewood
with camphor undertones and has a
fresh, bittersweet flavor. The quality of
rosemary can be indicated by its light
green hue, and its sweet, fresh flavor,
which is attributed to the herbs natural
essential oil. The Italians make the best
use of rosemary by sprinkling the spice
on top of roasted meats and poultry.
Today, it is grown in France, Spain,
Portugal and Yugoslavia. McCormick
sources its rosemary primarily from
Yugoslavia as its varieties tend to
provide a cleaner high quality taste.

Rosemarys name is derived from the

Latin words meaning dew of the sea
as it thrives where fog and salt spray
meet. In ancient Greece, rosemary was
braided into the hair of students before
examinations, as rosemary is renowned
for its memory-boosting qualities.

Rosemary should be stored in tightlysealed containers to be placed in cool,

dry places. Keep away from light. The
herb should keep its freshness and
flavor for up to 3 years.

In ancient Greece,
rosemary was braided into
the hair of students before
examinations

serving size: 1 teaspoon

Nutritional facts

Fiber Carbohydrate

228 mg.

Ascorbic Acid

736 meg.

Thiamine

396 meg.

Rosemary, a sweet and fragrant herb, is an excellent

addition to lamb dishes, soups, stews, marinades,
boiled potatoes, cauliflower, spinach and spoon
bread. Sprinkle rosemary over barbecue coals for an
aromatic, smoky flavor, or rub pork chops and lamb
chops with a mixture of rosemary, salt and pepper
before broiling. It is also an excellent addition to
ground pork when making pork meatballs.

Sprinkle rosemary over barbecue coals

for an aromatic, smoky flavor.

poultry

seafood

vegetables

- Heat cream of mushroom soup, milk,

onion, salt and rosemary. Pour over
fried chicken.
- Baste roast chicken or turkey with
garlic, wine and rosemary.

- Red snapper or tuna sprinkled with

rosemary sauted and baked is a great
low-calorie dish.
- Blend poached shrimp with cream,
brandy and rosemary, then bake in
pastry shell for an elegant entre.

- Add to boiled potatoes, cauliflower,

spinach, mushrooms and turnips.
- Sprinkle rosemary on tomato slices
and serve in sandwiches. Sprinkle oil
and rosemary over sliced potatoes
before baking or sauting.

mccormick spice book 64

Sage

How to use Sage

what is sage ?

did you know ?

storage and shelf life

Sage (Salvia Officinalis) is the silverygray dried leaf of an evergreen shrub

of the mint family. Dried sage leaves
are highly aromatic and recognizable
by their pinewood flavor. In terms of
cooking, sage is often combined with
rich meats and oily fish to make these
more digestible.

Charlemagne, in the 9th Century,

included sage among the herbs grown
on the imperial farms in Germany.
The herb gradually became known
throughout Europe. During the 17th
Century, the Chinese would exchange
three or four pounds of their tea to
Dutch traders in the Far East for one
pound of European sage leaves.

Sage should be stored in tightly sealed

containers and placed in cool, dark, dry
places. Its flavor and strength may be
retained for up to 3 years.

Sage is native to the Mediterranean

area and is imported primarily from the
Dalmation region of Yugoslavia. The
best quality is grown near the Adriatic
Sea, but it is also produced in Albania,
Italy, Russia, Turkey and Greece.

serving size: 1 teaspoon

Nutritional facts

Iron

346 mg.

Sodium

0.1 mg.

Ascorbic Acid

358 meg.

Charlemagne, in the 9th

Century, included sage
among the herbs grown
on the imperial farms
in Germany.

Sage is well known for its use in sausage; thousands of

pounds of the herb go into the commercial making of
sausage each year.
Sage has an unusual affinity for fats abundant in pork and
other fatty meats. It is an important ingredient in poultry
seasoning. To make an unforgettable dish, add sage in
chicken or turkey potpie. Another recipe to try is to boil
chicken with salt and whole sage, then strain the broth and
stir in onions, garlic powder, and gelatin. Pour the liquid
into molds and chill. You can also serve a tasty appetizer
by mixing a little ground sage in chicken croquettes before
frying.

Sage has an unusual affinity for fats

abundant in pork and other fatty meats.

meats

seafood

vegetables

- Coat lamb shanks with flour, then

brown. Season with ground sage,
minced onion, garlic, salt, oregano and
celery.
- Make beef rolls with flattened veal
and bread stuffing seasoned with
rubbed sage.

- Make an excellent fish stuffing out

of breadcrumbs, celery, whole sage,
margarine, beaten egg, lemon juice,
salt and pepper.

- Rubbed sage gives aromatic flavor to

baked acorn squash.
- Enhance minestrone soup by adding
ground sage to simmering beans and
vegetables.

mccormick spice book 66

Tarragon

How to use Tarragon

what is tarragon ?

did you know ?

storage and shelf life

Tarragon is the dried leaf of the herb

Artemisia dracunculus. Tarragon is one
of the most popular culinary herbs and
is distinguished by its aromatic and
licorice-like flavor; however, it tends
to be pungent so it is best to use it
sparingly.

Tarragon means little dragon and

was once reputed to cure a snakebite.
Native to Russia and Europe, tarragon
has two varieties: Russian and French
tarragon. French tarragon is the variety
cultivated in the United States. The
freshly cut leaves are dried within
hours in a tunnel dryer to preserve their
color. They are then packed in closed
containers to retain their anise aroma.

Tarragon should be stored in tightly

sealed containers and placed in cool,
dry places.

McCormick selects tarragon grown

in France and California because of
its superior flavor and consistency.
The freshly cut crop is shade-dried to
preserve its color and freshness.

Nutritional facts

serving size: 1 teaspoon

Fiber

95 mg.

Protein

339 mg.

Iron

500 meg.

Niacin

125 meg.

Tarragon is used in pickling, mustard sauces, tartar

sauces, and is an excellent flavor enhancer for
chicken and lobster. The tasteful touch of tarragon
in tartar sauce is superb in complementing seafood.
Use tarragon to add an intriguing flavor to fish
chowders and lobster, or blend the herb into seafood
sauces for a unique flavor. Tarragon mixed in shrimp
salad will also result in a delectable appetizer.

Tarragon means
little dragon and was
once reputed to cure
a snakebite.

The tasteful touch of tarragon in tartar

sauce is superb in complementing seafood.

meats

poultry

vegetables

- Mix tarragon with olive oil for topping

steaks and pork chops before boiling.
- Add tarragon to beef stew or other
beef dishes for that gourmet finish.

- Tarragon is often used to flavor egg

dishes and omelets.
- Chicken rubbed with tarragon butter is
an excellent and decadent dish.
- Use tarragon when preparing squabs.

- Tarragon is excellent in vinaigrette

dressings.
- Make creamy mushroom sauce with
tarragon.
- Prepare stuffed tomatoes with
tarragon for a delicious baked side dish.

mccormick spice book 68

Thyme

How to use Thyme

what is thyme ?

did you know ?

storage and shelf life

Thyme is the dried, grayish-green leaf

of the Thymus vulgaris plant. Its flavor
is characterized as minty, hay-like and
musty. It is distinctively warm and
aromatic, and has a grayish-green hue.

Thyme dates back to ancient Greece,

where it symbolized courage. Roman
soldiers bathed in water infused with
thyme to gain vigor, courage and
strength. Thyme blossoms have been
used for many centuries to scent honey
from the famed Mount Hymetus in
Greece.

Thyme should be stored in tightly

sealed containers to be placed in cool,
dry places. Keep away from light. The
herb should keep its freshness and
flavor for up to 3 years.

Thyme is grown in most sub-tropical

or temperate climates such as France,
Spain, Portugal and Greece. McCormick
purchases the best crops of thyme
from Spain, where it is harvested by
hand and sifted to remove the leaf
from the stems. Additional cleaning
and processing is required to meet
McCormicks stringent cleanliness
standards.

Mix thyme in marinades for beef kebabs, or rub it

on roast leg or rack of lamb for a scrumptious meal.
For more flavor and aroma, season round steak with
thyme and then grill. Baked pork loin roast seasoned
with thyme is also another great recipe you can try.

For more flavor and aroma, season

round steak with thyme and then grill

Thyme dates back to

ancient Greece, where it
symbolized courage.

serving size: 1 teaspoon

Nutritional facts

Thymes aromatic flavor adds warmth and fragrance

to marinades, stuffing, vegetables and fish dishes.
Thyme is also used to season all types of meats,
game, poultry dishes and stews.

Calcium

31 mg.

Carbohydrates

361 mg.

Iron

2,025 meg.

Niacin

73 meg.

poultry

seafood

vegetables

- Mix thyme in flour for chicken coating

or stew the chicken with thyme for a
more flavorful taste.
- Thyme is a must for bread or rice
stuffing.
- Mix thyme with melted butter when
basting chicken.

- Season fish chowder with thyme for

warm flavor.
- Use thyme on grilled fish to enhance
its taste.
- Thyme mixed in melted butter is
perfect on top of broiled seafood.

- Combine thyme with melted butter and

pour on top of vegetables.
- Add thyme to tomato or cheese dishes
to give them an exciting twist.
- Sprinkle thyme on potatoes and peppers
for a healthy and delicious dish.

mccormick spice book 70

Turmeric

How to use Turmeric

did you know ?

what is turmeric ?
Turmeric, or Curcuma Longa, is the
rhizome or root of a robust perennial
tropical herb from the ginger family.
Turmeric spice is made by grinding
the orange-yellow, waxy rhizomes into
a fine, aromatic, yellowish powder.
Ground turmeric has a golden-yellow
color, an earthy aroma; its flavor
resembles a combination of ginger and
pepper. Although India is the worlds
leading producer of turmeric, the spice
is also cultivated in Indonesia, China,
Bangladesh, South America and in the

Nutritional facts

Caribbean. McCormick imports Alleppey

turmeric from India, Brazil and china. All
turmeric is cleaned, bacteria-treated and
processed under McCormicks stringent
quality-control measures.

Marco Polo saw turmeric

as an inexpensive substitute
for saffron.

serving size: 1 teaspoon

Iron

346 mg.

Sodium

0.1 mg.

Ascorbic Acid

358 meg.

Turmeric was used for centuries as a

coloring agent. Marco Polo saw it as
an inexpensive substitute for saffron.
It was called Indian saffron in medieval
times. Today, turmeric is used to color
butter, cheese and pickles. It is used
most extensively in East Indian cuisine.

storage and shelf life

Turmeric should be stored in tightly
sealed containers to be placed in cool,
dry places. Keep away from light. The
herb should keep its freshness and
flavor for up to 3 years.

Turmeric should be used in small amounts, just to

add color and flavor to food. The spice is a major
ingredient in curry powder and prepared mustard. It
is also used in egg dishes, pickles, rice dishes, cream
sauces, salad dressings, breads, relish, mayonnaise,
soups, and noodles.
Heres an easy recipe you can try: Marinate a
chicken overnight with turmeric, minced onion,
coriander seed, cumin, ginger, pepper, garlic, cider
vinegar and salad oil, then cook and serve hot or
cold.

meats
- Add turmeric to scrambled eggs to
enhance an ordinary breakfast dish.
- Stuffed eggs get extra flavor from
turmeric.

Turmeric should be used in small amounts,

just to add color and flavor to food.

vegetables

seafood

- Turmeric is a wonderful seasoning

to put on rice that has been cooked in
chicken broth.
- Add turmeric to the blend of spices
for making pickles with extra flavor.
Relishes seasoned with turmeric are
added color and flavor.

- Add turmeric to shrimp & scallop dishes.

- Make a tasty caper sauce for fish or
lobster by combining butter, flour, onion
powder, turmeric, parsley, allspice, bay
leaves, cloves, water, cream and capers.

mccormick spice book 72

Afghanistani
Cardamon
Turmeric
African
Cardamon
Cinnamon
Coriander
Ginger
Turmeric
Bulgarian
Marjoram
Cajun
Red Pepper
Tarragon
Czechoslovakian
Cinnamon

Ethnic Flavor Guide

Discover the exotic spices, herbs and seasonings found in different kinds of cuisine. This handy
guide makes it easy for you to create authentic dishes with our wide array of high-quality flavors.
With McCormick, you can add appetizing aroma, color, and flavor to every meal!

Dutch
Anise
English
Allspice
Caraway Seed

Cloves
Onion
Vanilla
French
Anise
Bay Leaf
Caraway Seed
Garlic
Mustard
Nutmeg
Rosemary
Sage
Tarragon
Thyme
Vanilla

Greek /
Mediterranean
Basil
Bay leaf
Fennel
Garlic
Marjoram
Nutmeg
Onion
Oregano

German
Allspice
Caraway Seed
Celery Seed
Cloves
Cumin
Marjoram
Mustard
Onion
Pepper

Indian
Cardamon
Chili Powder
Cinnamon
Cloves
Cumin
Curry Powder
Ginger
Parsley
Pepper
Turmeric

Hungarian
Caraway Seed
Paprika
Vanilla

Indonesian
Curry Powder
Chili Powder
Turmeric
Irish
Mustard
Thyme
Mustard
Italian
Anise
Basil
Bay Leaf
Celery Seed
Fennel
Nutmeg
Oregano
Paprika
Parsley
Pepper
Red pepper
Rosemary
Jamaican
Allspice

Mexican
Chili Powder
Cinnamon
Cloves
Cumin
Oregano
Paprika
Parsley
Pepper
Red Pepper

Polynesian
Rosemary

Mid Eastern
Coriander
Nutmeg
Onion

Scandinavian
Allspice
Cardamon
Sage
Vanilla

Oriental
Celery Seed
Cloves
Cumin
Garlic
Ginger
Paprika
Pepper
Red Pepper

Portuguese
Thyme
Russian
Caraway Seed
Celery Seed
Fennel Vanilla

Spanish
Parsley
Paprika
Red
Pepper
Vanilla
Scottish
Sage

Polish
Cinnamon

mccormick spice book 74

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