Fresh Chiles SWEET VEGETABLES
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111 Ideas for Innovation Surprising Sides Beers
NO. 48 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE ® Beers for 2018 111 Ideas for Innovation Cold-Brew Cocktails Surprising Sides Urban Cowboy Kimbal Musk sits down with FSR and explains his strategy to disrupt the casual-dining segment with urban casual. BEST PRACTICES 111 Ideas for Menu Innovation +PITGFKGPVUƃCXQTUHQQFUDGXGTCIGUtCNN VJGDGUVKFGCUHTQOEJGHUCPFTGUVCWTCPVU CTQWPFVJGEQWPVT[ BY AMANDA BALTAZAR, CONNIE GENTRY, AMELIA LEVIN, BEVERLY STEPHEN THINKSTOCK 50 NOVEMBER 2017 FOODNEWSFEED.COM BEST PRACTICES ACCESSORIZE WITH SAUCES AND SIDES: 1. SAVORY YOGURT 5. AÇAI Carl Jorgensen, director of Touted as a food superhero, thought leadership with açai is appearing every- Daymon, believes we’ll see where. The most popular savory yogurt take off in preparation is açai bowls— sandwich sauces and sides. smoothies containing ber- ries, nuts, grains, oatmeal, 2. ROMESCO SAUCE and their ilk. An orange sauce made with roasted red peppers, 6. SAMBAL romesco is gaining traction. Especially popular in Indo- Traditionally served with nesia and Malaysia, sam- fish, at Gato in New York bal is a sauce with a kick. City it’s served with eggs Its ingredients vary, and so EMMER & RYE and with a pork chop. do its uses. Dish it up with noodles, eggs, or as a dip. 10. FRESHLY MILLED GRAINS 3. BARBERRIES (KTUVVJG[OCFGVJGRCUVCKPJQWUGVJGPVJG[DCMGF Tagged by McCormick as a 7. GOCHUJANG their own bread; now, more chefs are milling their own flavor-leader, tart barberries This fermented Korean chili ƃQWT%JGH-GXKP(KPMCV'OOGT4[GKP#WUVKP6GZCU can be used in sweet and paste can be used to add is a leading proponent. The restaurant is named after savory dishes, and are rec- heat and flavor. -
Quiz: How Well Do You Know Mediterranean Foods?
MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7. -
Salads Dessert Market Meze Entrées Appetizers Sides
Market Meze Entrées Serves 8-10 Serves 6-8 Falafel - 40 patties, tahini $40 Shawarma - Chicken Fillet, Amba, Tahini & rice $60 Labneh - Strained yogurt, zaatar, olive oil $40 Shnitzel - Breaded fried chicken fillet & rice $60 Israeli Salad - Tomato, cucumber, onion & parsley $50 Majadra - Sauteed onions and carrots, lentil $40 Beets - Roasted beets, onion, parsley coriander lemon Vegan Meatballs - Coconut curry broth, red pepper, dressing $40 chickpeas & cilantro $50 Moroccan Carrots - Harissa, parsley & lemon $40 Shawarma Pilaf - rice majadra, micro Moroccan Eggplant - Lemon, cumin & cilantro $50 greens,pickles & cilantro parsley sauce $50 Roasted Cauliflower - Lemon, parsley & tahini $40 Shakshuka - poached eggs in tomato sauce, onions & Tahini - Sesame seed paste $30 oriental spices. served with 10 pitas $45 Tzaziki - Labneh, dill, cucumber & garlic $45 Siniya - roasted veggies cooked in spicy tomato Hummus - tahini, garlic, mushroom & masabacha & 10 sauce and baked in tahini. topped with warm pitas $50 chickpeas, mint cilantro & pine nut $40 Meze Mix - Selection of 8 meze options and 5 pitas $90 Fish Balls - Salmon base with bread crumbs and mediterranean spices. Served with couscous $60 Appetizers Salads CSearvuesl i8f-1l0ower Nuggets - Sweet potato hummus, labneh & Serves 8-10 harissa, 20 pieces $45 Quinoa Bowl - Warm bowl of roasted veggies, kale, Moroccan Cigars - Vegetarian, 20 pieces, tahini & cilantro, pickles, sunny side up egg, tahini & amba $50 harissa $45 Fatush Salad - Romaine, cucumber, tomato, radish, Sweet Potato Latkes -
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Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 2408502 100024AD "OURS" Garlic 2-4mm - Oui - 1310592 5311G3AD Garlic semolina G3 - Oui - 36518502T 231126AD YELLOW BOLETUS 2-6 - Oui - 36518702 231169AD YELLOW BOLETUS 3-8 - Oui - 3611601 11102A2AD BOLETUS SLICE A2 2-4 CM - Oui - 3611602 11102O1AD BOLETUS "edulis" SLIDE EU - Oui - 3638902T 251969ADT MUSHROOM "DE COUCHE" 6-9TT - Oui - 2443201 1021400AD CHIVE ROLLS - Oui - 2445092 1021400FD CHIVES SLICE LYO STD - Oui - 0091162 1230982AD Zucchini 8X8X2 China - Oui - 3640101 921300ADTT "GIROLES" POWDER - Oui - 5823992 941300HFPC PRE COOKED PINTO BEANS - Oui - 0113602 10100125AD GREEN BEAN 12 MM - Oui - 2585201 651200AD LIVECHE FLAKES - Oui - 2585192 651300AD LIVECHE ROOTS POWDER - Oui - 3648403 1101118AD MORELS 0.5-8 - Oui - 3648492 1100700AD MORELS MP - Oui - 1330592 1241113AD WHITE ONION 1-3 INDE MP - Oui - 1330192 1241300AD WHITE ONIONS POWDER - Oui - 1340892 1151900HS GRILLED GARLIC - Oui - 1340202 1151300HS Indian toasted onion powder - Oui - 1326002 3501900AD KIBBLED RED ONIONS - Oui - 2591702TK 811200ADT OREGANO FLAKES HT - Oui - 2491892 870022AD PARSLEY 2MM STD - Oui - 2480902 3670912AD PARSLEY ROOTS - Oui - 3642001 0502000AD Oyster mushroom - Oui - 0158202 641114AD Leek green/white 1.5-4 - Oui - 5830102 PRE COOKED YELLOW PEAS POWDER - Oui - 0188802 841146AD Red bell pepper 4-6 - Oui - 0198802 831146AD Green bell pepper 4-6 - Oui - 0210902 490912AD POTATO 10X10X2 - Oui - 3692902 1040200AD SHIITAKE SLICE - Oui - 0228402E 1171124EUAD Tomato 2-4 EU - Oui - 0220202 1171300SDHB TOMATO POWDER HV SS E551 - Oui - O Spice based mix Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 010A1402 NAPOLI MIX NF PDRE - Oui - Flavourings & Food Colourings Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 284R17051 B SEASONING CURRY - - - 301U2001 LIME FLAVOUR NA Oui - - 600012102 Basil and tomato Edamame mix - Oui - Flavours Ref. -
GJELINA from Venice Beach
lett GJELINA from venice beach california cooking travis lett photographs by Michael Graydon & Nikole Herriott COPYRIGHTED: NOT FOR AUTHORIZED Tuscan Kale Salad with Fennel, Radish, Bread Pizza with Asparagus, SottocenereDISTRIBUTION & Sunny Egg Contents Crumbs & Ricotta Salata Pizza with Smoked Mozzarella, Arugula & Grilled Kale with Shallot-Yogurt Dressing & Bottarga Toasted Hazelnuts Pizza with Bacon & Radicchio Introduction Garlic Confit Grilled Chicories with Crisp Fried Eggs & Bacon Pizza with Guanciale, Castelvetrano Olives & Shallot Confit Vinaigrette Fresno Chile Tomato Confit Grilled Escarole Wedges with Lemon-Anchovy Pizza with Fennel Salami Chapter One Aioli & Roasted Peppers Cherry Tomato Confit Lamb Sausage Pizza with Broccoli Rabe Condiments & Pickles Crispy Shallots & Shallot Oil Grilled Red Romaine with Bagna Cauda California Za’atar Spicy Sweet Cucumbers Chapter Four Carrot Top Pistou Kimchee with Guajillo Chile Paste Chapter Three Mint-Pomegranate Pesto Giardiniera Vegetables Toasts & Pizzas Mint-Pistachio Pest Pickled Red Onions Baby Radishes with Black Olive & Anchovy Aioli Grilled or Toasted Bread Jalapeño-Ginger-Mint Pesto Fermented Leeks Braised Fava Beans, Lemon, Black Pepper & Broccoli Rabe Pesto Pickled Fresno Chiles Avocado Toast Pecorino Charmoula Pickled Eggplants with Anchovy & Fresno Chile Mushroom Toast Braised Green Chickpeas with Pomegranate & Feta Parsley Salsa Verde Pickled Turnips with Meyer Lemon Smashed English Peas with Ricotta & Mint Pesto Braised Sweet Corn, Chile, Cilantro Feta & Lime on Sourdough -
Code Item # Product Gr 216 Spice-Paprika Smoked 5# 5# Jar Gr 454 Pasta
CODE ITEM # PRODUCT GR 216 SPICE-PAPRIKA SMOKED 5# 5# JAR GR 454 PASTA (SPAGHETTI) 20# CASE GR 457 PASTA (SPAGHETTI) WHOLE WHEAT 20# GR 1399 BEANS (KIDNEY RED) 6/10# CASE GR 1478 ANCHOVIES IN OIL 24/28oz CASE GR 2056 MUSH (PACKAGED SLICE) 12/6OZ FLAT GR 2689 TOMATO (SAN MARZANO) 6/#10CAN CASE GR 2832 TAJIN SEASONING CASE GR 2897 BAY LEAVES DRIED WHOLE 5# BOX GR 3361 SAUCE (RED HOT) "FRANKS" 4/1GL CASE GR 3461 SAUCE (RASPBERRY) 6/1KG CASE GR 4598 HERSHEY COCOA POWDER 5# BAG GR 4599 HERSHEY SYRUP 24/24OZ CASE GR 4741 MILK (CONDENSED) 6/#10 CASE GR 4742 MILK (CONDENSED) 24/12OZ CANS CASE GR 4746 MILK (EVAPORATED) CASE GR 4858 SPICE-ROSEMARY LEAVES 32oz EACH GR 5080 SAUCE (HOISIN) KOON CHUN 6/5# CASE GR 5184 JUICE-CELERY GALLON GALLON GR 5188 GRENADINE- ROSES-12/1LT CS CASE GR 5198 JUICE (YUZU) LIME 5.2oz BOTTLE GR 5210 JUICE (POMEGRANATE) QUART GR 5214 TAPATIO(HOT SAUCE) CHILI 24/5oz CS GR 5223 ANCHOVIES (PASTE) 1# JAR EACH GR 5235 JUICE (CLAM) 12/46OZ CASE GR 5252 CHERRIES (MARASCHINO) W/STEM 4/1GAL CS GR 5253 CHERRIES (AMARENA) 2/6.83# CASE GR 5254 CHERRIES (AMARENA) 6/18oz CASE GR 5258 CHERRIES LARGE W/STEM 4/1 GALLON GR 5266 GRAPE LEAVES 12/8oz JARS CASE GR 5288 PEACHES DICED IN CAN 6/#10 CASE GR 5291 SODA (SPRITE) 35/12 OZ GR 5293 SODA (DIET-COKE) 35/12OZ CASE GR 5294 MANGO (PICKLED) 6/35.20oz JARS CASE GR 5295 MANDARINE SECTIONS 6/#10 CASE GR 5296 SODA (COKE CLASSIC) 35/12OZ CASE GR 5297 JALAPENO SLICED 6/#10 CAN CASE GR 5298 TUNA SOL/WH ALBACORE 6/66.5oz CASE GR 5299 SODA (SPRITE) 5 GALLON UNIT GR 5301 SODA (TONIC WATER) 24/10OZ CASE -
Social Plates Hand Helds Salads & Soup Large Format Sides 7
Scan the QR code above to see all menus social plates Notch Chicken Wings 13 Chargrilled Eggplant 12 bao buns szechuan lemon pepper rub, pork sausage, crispy garlic, caramelized 3 pieces Notch ranch dip GF onion, chili oil, seasoned yogurt GF VG V [also available as lettuce wraps] Sauteed Pork Dumplings 12 Buffalo Chicken Egg Rolls 9 mushroom ponzu, caramelized shiitake, mayo ketchup, pickled onions, scallions Seared Tuna 12 crispy ginger, togarashi spice shaved bok choy, green apple, Sweet Potato Poutine 12 roasted radish, red miso dressing GF Crispy Sweet Potato Wontons 10 roast pork, kimchi gravy, cheese kimchi aioli, pomegranate syrup, house curds, scallion Roasted Chicken 10 roasted and seasoned peanuts V Notch ranch, pickled ginger, spicy cabbage GF Crab Fritters 15 Pork Belly 12 soy glaze, kewpie mayo, herbs, lump crab, Tuna Dip 12 tamarind cucumbers, black bonito flakes dark garlic syrup sesame, Notch hoisin GF Tempura Shrimp 13 Crab Dip 16 Tempura Cod 12 cucumber slaw, green apple broth, dark garlic syrup togarashi, bacon aioli, pickled pineapple shaved bok choy Kimchi Hummus 11 GF [choose 2 for $20] chips chips & dip chili oil, everything spice, herbs [choose 2 for $22] salads & soup hand helds chicken breast 5, strip steak 9, shrimp 8, tofu 5, [add a side for $3 | add crispy wontons chips for $2] tuna 8, salmon 8, pork belly 7, 60 min egg 3 Notch Salad 10 Soba Noodle Soup 11 Fish & Chips Wrap 13 Salmon Bacon Club 15 crispy cod, house tartar, kimchi seared salmon fillet, house cured bacon, seasonal greens, yuzu vinaigrette, -
Harissa Paste ’ R N by Stan Dobrowski I G
a Reg it ul w a Harissa Paste ’ r n By Stan Dobrowski i G t u a y E Stan Dobrowski says... 5 forks! Dis stuff is da bomb... and it adds a fl avor and heat bomb to just about anything! Think along the lines of Sriracha but wit a bit more body. You can make it as hot as you like by keeping seeds from the red chiles. But go carefully e w a m ‘cause those badboys pack a punch! Also, a word of caution - when cleaning out the red r g p o d . c o chiles, either use rubber gloves or if not, wash your hands thoroughly and even then, try not to touch or rub your eyes for a while. YIELD - 24 servings (2 tbsp. per serving) TIME - 45 mins. A very versital spread or add-in for almost any recipe. INGREDIENTS • 7 dried (hot) red chiles • 6 oz jarred roasted red peppers drained rinsed, and dried • 2 tbsp tomato paste • 4 large garlic cloves peeled • 1 tsp ground caraway seeds (use a mortar and pestle, grinder or food processor) • 2 tsp ground coriander • 2 tsp ground cumin PREPARATION • 1 tsp smoked paprika 1. Place the dried chiles in a heat-safe bowl and cover with hot • ½ tsp cayenne pepper water. Set aside for 30 minutes until chiles are re-hydrated. • Kosher salt 2. Drain the chiles and remove the stems and seeds. You may • 2 tbsp fresh lemon juice want to keep a few seeds in if you like it hotter. • 2 tbsp extra virgin olive oil 3. -
HARISSA BUTTER GRILLED OYSTERS 2 Dozen Oysters
HARISSA BUTTER GRILLED OYSTERS 2 dozen oysters HARISSA BUTTER GARNISH Yield 14 oz 1 pound smoked bacon, rendered, crispy, and 1/2 TBS. chili powder small diced 4 oz. ancho chili paste ½ cup chives, minced (prepared) 8 each piquillo peppers OYSTERS (canned) 2 dozen large west coast oysters, shucked 1 tsp. caraway seed, toasted 1 tsp. coriander seed, • Shuck oysters, discard top shell. toasted • Remove the foot on the bottom of the oyster attached to 1 tsp. cumin seed, toasted the bottom shell • Make sure oysters are shucked clean and there are no 1 ½ each lemons, juiced shell fragments. 2 cloves garlic • Keep oysters on the half shell 8oz butter, softened • Place shucked oysters on a sheet tray. • Place oysters on a 500-degree grill. • Toast spices until fragrant. • Top each oyster with 1-2 tablespoons of butter (depending • Place spices in a blender and blend until spices are ground. on the size of the oyster) • Add the rest of the ingredients to the blender and blend • Close lid to grill and allow oysters to cook 2-3 minutes, until smooth butter should be bubbly. • Place softened butter in a standing mixer bowl. • Remove oysters and place on a serving platter with rock • Using the paddle attachment, whip the butter on medium salt (to keep them from sliding around) speed for 2 minutes • Top oysters with crispy bacon and chives. • With mixer on slowly pour harissa into butter. • Mix until harissa is fully incorporated. • This can be made ahead of time and refrigerated. . -
Hot Pepper (Capsicum Spp.) – Important Crop on Guam
Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper. -
Condiments, Dips, Sauces & Spreads
Condiments, Dips, Sauces & Spreads Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked 3 Dragons Sauce Sizzling Stir Fry 6/12 oz 64165 7-33142-80901 D RM WE Sauce Sweet And Sour Classic 6/12 oz 64159 7-33142-31302 D RM Sauce Teriyaki Spicy Ginger 6/12 oz 64164 7-33142-80248 D RM Sauce Teriyaki Sweet Ginger 6/12 oz 64161 7-33142-51376 D NW RM WE 505 Southwester Dip Queso Green Chile Nat 6/15 oz 261034 6-02050-11042 D WE Salsa Green Chile Chunky Medium Nat 6/16 oz 261036 6-02050-10367 D WE Salsa Green Chile Restaurant Style 6/16 oz 261035 6-02050-01087 D WE 5280 Salsa Hot Gourmet Gf Nat 12/16 oz 268892 1-88149-00082 D RM Salsa Hot Gourmet Gf Nat 6/16 oz 268899 1-88149-00082 D RM Salsa Medium Gourmet Gf Nat 12/16 oz 268893 1-88149-00081 D RM Salsa Medium Gourmet Gf Nat 6/16 oz 268900 1-88149-00081 D RM Salsa Mild Gourmet Gf Nat 12/16 oz 268891 1-88149-00080 D RM Salsa Mild Gourmet Gf Nat 6/16 oz 268898 1-88149-00080 D RM Abc Sweet Soy Sauce 12/9.3 fo 266375 7-11844-11008 D WE Ajumma Republic Bulgogi Spicy Korean Bbq Sauce 6/12 oz 89945 6-78108-20012 D WE Kalbi Bulgogi Korean Bbq Sauce 6/12 oz 89944 6-78108-20002 D WE Sauce Chili Femented Gochujang 6/11 oz 241409 6-78108-23153 D WE Al Amir Baba Ghannooj Gf Nat 12/8 oz 269320 7-55134-12342 R NW Baba Ghannooj Gf Nat 4/5 lb 269316 7-55134-12358 R NW Baba Ghannooj Gf Nat 6/1 lb 269313 7-55134-12343 R NW Garlico Gf Nat 12/8 oz 269315 7-55134-12348 R NW Garlico Gf Nat 4/5 lb 269307 7-55134-12354 R NW Garlico Gf Nat 6/1 lb 269305 7-55134-12346 R NW Hummus Classic Gf Nat 12/8 oz 269304 -
Spice Blends &Amp
[vc_row][vc_column][vc_column_text] Follow us on Facebook to keep up to date on our new creations and seasonal products! All of our blends are naturally gluten free and vegan friendly unless otherwise specified. Our products are not suitable in case of mustard allergy, due to the risk of cross- contamination. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text] ADOBO SEASONING – contains honey ANCHO HONEY CITRUS BLEND – contains honey APPLE PIE SPICE ASIAN SPICE BLEND – NO SALT BASQUE SEASONING BBQ SPICE BLEND BBQ SPICE BLEND , HICKORY FLAVOR BERBERE (ETHIOPIAN) SPICE BLEND BULGOGI SEASONING CAJUN BLACKENING SEASONING CANADIAN STEAK SEASONING CHAKALAKA SPICE CHERMOULA SEASONING CHILE-LIME SEASONING CHILE LIME ADOBO SEASONING CHILI & LEMON SUGAR CHILI POWDER, DARK CHILI POWDER, LIGHT CHILI SEASONING, ALAMO CHILI SEASONING, NO SALT CHINESE 5 SPICE POWDER – NO SALT CHIPOTLE BBQ SEASONING – contains honey CHIPOTLE CREOLE SPICE CHORIZO SPICE BLEND CINNAMON SUGAR CITRUS & GINGER SPICE BLEND COFFEE CHILE PEPPER RUB CUBAN MOJO – contains honey CURRY POWDER, GOAN – contains dairy & tree nuts CURRY POWDER, HOT (THAI, YELLOW) CURRY POWDER, INDONESIAN RENDANG CURRY POWDER, JAPANESE, YELLOW CURRY POWDER, KASHMIRI SAFFRON – NO SALT CURRY POWDER, MADRAS CURRY POWDER, RED THAI CURRY POWDER, ROGAN JOSH – NO SALT CURRY POWDER, SWEET, ORGANIC – NO SALT CURRY POWDER, VADOUVAN FRENCH MASALA CURRY POWDER, VINDALOO DUKKAH (DUQQA) – contains almonds & hazelnuts EVERYTHING BAGEL SEASONING FAJITA SPICE BLEND FRENCH MUSTARD & HERB