Hy-Vee Recipes and Ideas

Flavor: Sharp, woody, piney; tastes best as freshly ground peppercorns.

Uses: Sparks flavor in nearly any savory dish; gives sharpness to dry rubs, spice blends, and salad dressings.

Flavor: made from a variety of sweet red peppers. Usually mildly sweet; otherwise can be smoky or hot.

Uses: Soups, stews, roasted potatoes, deviled eggs, barbecue, chili, and Middle Eastern dishes.

Flavor: Made from dehydrated garlic, it's a bit sweeter than fresh garlic.

Uses: Dry rubs for meats; use on vegetables and in soups, stews, marinades, and salad dressings.

Flavor: A blend, usually of cayenne pepper, cumin, paprika, and sometimes salt, with smoky flavor and mild to moderate heat. 

Uses: Chili, tacos, beef stew, and other hearty stews.

Flavor: Very hot and peppery; even small amounts add a bite to dishes.

Uses: Add to seasoning blends, such as jerk and chili powder blends, and to Caribbean Cajun, Mexican, and Thai recipes.

Flavor: Sharp, earthy, and warm, with slight citrus overtone; key ingredient in curry powder and chili powder. 

Uses: Indian, Thai, Mexican, and Middle Eastern dishes. Good with lentils, rice, and vegetables. 

Flavor: Dehydrated ground onions with no salt added (as opposed to onion salt).

Uses: All-Purpose powder for any dish enhanced by onions. Sprinkle on meats before cooking, add to sauces, soups, and stews.

Flavor: Slightly sweet and aromatic, with tea-like or minty notes.

Uses: Tasty on poultry, potatoes, and other root vegetables and in soups. Often paired with oregano in Mediterranean dishes.

Flavor: Both sharp and citrusy. Made from granulated lemon zest and cracked peppercorns. Some manufacturers add salt to the blend.

Uses: Seafood, chicken, pasta, and green beans.