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Herb and Blends About City Market, River Co-op Cajun * – a blend of , cayenne, , , , , , and ; used City Market, Onion River Co-op is a consumer to season Cajun-style dishes like jambalaya (), cooperative, with over 11,600 Members, selling fish and shrimp wholesome and other products while * – a blend of chili peppers, cumin, building a vibrant, empowered community and oregano, , garlic, allspice, and used in a healthier , all in a sustainable manner. Mexican and American-style chili Located in downtown Burlington, Vermont, Powder – a blend of , coriander, City Market provides a large selection of local, cumin, , , , , organic and conventional , and thousands , allspice, red pepper; used for South Indian of local and Vermont-made products. Visit Culinary dal and vegetable dishes, in tuna/egg/potato , City Market, Onion River Co-op online and in -milk based and at www.CityMarket.coop or call 802-861-9700. Five Spice, Chinese * – a blend of , & star , fennel, cloves, and black pepper used in Chinese cooking (esp. ) – a blend of coriander, cumin, chilies, cloves, , cinnamon, and ginger; used for North Indian on roasted chicken/potatoes/ cauliflower/sweet potatoes, warming soups and stews – a blend of savory, thyme, , , , and lavender ; used to season fish, chicken, potatoes, and salad dressing in French-style cooking – a blend of oregano, , thyme, basil, and rosemary – a blend of lemon peel, black pepper, cumin, red pepper, oregano, thyme, onion, garlic, citric acid, and paprika; excellent on fish We are fortunate to have a wonderful array – a blend of cinnamon, cloves, allspice, and peel; simmer in , tea, of herbs and spices from around the world or that evokes the flavors, colors, and aromas Spice – a blend of whole coriander, mustard of many different . Herbs and spices , , chilies, bay leaf, cassia, and allspice; use in have been used for thousands of years to making homemade pickles season food and for medicinal purposes. Poultry Seasoning (no salt) – a blend of thyme, sage, marjoram, , black pepper, onion, red and pepper Spice – a blend of cinnamon, , Your Community-Owned cloves, and allspice 82 South Winooski Avenue * some spice blends, both organic and conventional, use Burlington, VT 05401 silicon dioxide to prevent clumping; it has been left off (802) 861-9700 • www.CityMarket.coop the ingredient lists to preserve space interior interior interior L R

Selection Health Cumin – ground cumin enhances the of Mexican beans and Middle Eastern stews; toast whole Herbs and spices are sold by the pound, but you can Not only do herbs and spices make food better, cumin for Indian dal buy as little as a pinch! Simply scoop what you want they also help your body to function more optimally. Dill Seed into one of the bags provided, write the bin number Derived from , herbs and spices contain many – great in sour cream or -based salad on the wide twist tie that closes your bag, and pay by phytonutrients known to lessen oxidative damage dressings, in , and in pickles weight at the register. () and to support healthy digestive, Dill Weed – the leaf of the dill ; used in Greek- style dishes like cucumber , fish, and potatoes Herbs and spices are sold in whole and ground forms. immune and circulatory systems. Garlic – fresh garlic is best in cooking, but dried For the freshest flavor, buy whole herbs and spices. Common Herbs and Spices Crush them in a or in a spice granules or flakes can be used in a pinch on pizza or grinder. Allspice – a similar in aroma to and pasta nutmeg but more peppery; ground allspice goes well Ginger – used in gingerbread and other Storage with pumpkin pie and gingerbread baked goods when you want a gingery “kick” Arrowroot – a neutral-flavored starch that can be Mustard – whole seeds are used in pickles and Herbs and spices are sold dried, but they still lose used as a thickener in place of corn starch or flour, for in Indian-style vegetable dishes (especially black their flavor and aroma over time. The of Bulk example in gravy or pie fillings mustard seeds); ground mustard can be used to flavor herbs and spices at the Co-op is often rotated for Anise Seed mayonnaise or salad dressing maximum freshness. – a licorice-flavored seed used in homemade or Italian-style cookies Nutmeg – a sweet and warming spice with a hint of Store herbs and spices in tightly closed containers Basil – a sweet used in Italian cooking, tomato pepper; used sparingly in baked goods, custards, and away from heat and light. Replace whole spices every , and soups cream-based for pasta two years. Replace all other ground spices and dried Bay Leaf Oregano – an earthy herb used in Italian cooking: leafy herbs every 6 months-1 year. (Consider cleaning – a savory leaf that is added to stock good with savory , beans, meat, and out your spice rack the first week of each New Year to or dried beans at the beginning of cooking (remove Italian-style start fresh.) before eating) – lends the classic flavor to chai and Rosemary – a sharp and woodsy herb used in Italian Certain leafy herbs, like cilantro and , lose Indian ; best flavor comes from whole cooking, especially for roasted and vegetables, much of their flavor when dried and are best bought pods (grind the seeds inside) bean soups and stews, and fresh. Cayenne – a very hot dried pepper Sage – an earthy and medicinal-tasting herb; used for Cooking Celery Seed – small celery-flavored seeds can be used an assertive flavor with Italian-flavored white bean in soups, salad dressings, and pickles stews, bread , and pumpkin ravioli; also good Add dried herbs and spices to warm oil and gently Chilies, Crushed – also called red pepper flakes, they with wild rice cook for a couple of minutes. Many recipes call for add extra spice in cooking Tarragon – a sweet and pungent herb associated with sautéing onion and garlic in oil, and then adding Cinnamon – one of our top sellers, great in baked French that lends its flavor to fish, chicken, herbs and spices. In Indian cooking, spices are toasted eggs, and tomatoes separately in a small skillet, and added to the lentil or goods and blended with other warming spices in soups and stews Thyme – a mild, woodsy herb that can be used alone vegetable dish just before it is finished cooking (toast in soups and stews and as a flavoring for chicken, only for 1-2 minutes, being careful not to burn!). Clove – used sparingly with cinnamon and nutmeg in oatmeal cookies, pumpkin pie, and fruit sauces fish or vegetables; goes well with To maximize flavor, before adding to the oregano and basil in pasta sauces Coriander – the seed of the cilantro plant, it is food, crush the leaves between your fingers. This Turmeric most often used with other spices like cumin and – this ground helps release the essential oils and increase the herb’s lends its yellow color to curry flavor. If cooking in the crockpot, add dried herbs at cinnamon in Middle Eastern, Indian or Latin American-style soups and stews (watch out, it can stain!); used in the end of cooking time. Long, slow cooking times Indian dal and vegetable dishes; can diminish the herb’s intensity. also naturally provides a golden color for egg salad and devilled eggs, roasted cauliflower, and rice dishes