This is Microsafe® Black Pepper

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ALLSPICE ANISEED BASILThis delicately fragrant spice tastes like a blend of cinnamon, nutmeg, and cloves. Whole - use in pickles, meats, boiled fish and in gravies; Ground - use in pud-dings, relishes, cakes, pies, biscuits and in many vegetables and sauces.

From a plant of Southern Europe, North Africa, Asia. Licorice flavour. Excellent in seasonings for polony, frankfurters, and pepperoni.

A herb of Western Europe, tasty in soups and excellent for flavouring tomato dishes, canned spaghetti sauces and meatballs.

BAY LEAVES BELL PEPPERS CARAWAY SEEDFrom a laurel tree growing in Eastern Mediterranean countries. Use for pickling, in stews, soups, fish, sauces and gravies, vegetables and in tomato reci-pes. Excellent in corned beef, chicken loaf and mortadella.

A mild to sweet fruit. Not very hot and used as a decorative ingredient in all food types including sauces, salad dressings, soups and meat products. Available in red and green fruits.

From Northern Europe, especially Holland. Use in bread, loaf cake, cheese spreads and in casseroles. Sprinkle on rolls, sauerkraut, cabbage, turnips and asparagus as well as delicatessen pre-pared meats.

CARDAMOM SEED CAYENNE PEPPER CELERYFrom Ceylon or Guatemala, Whole - (a pod containing tiny seeds) for pickling; Ground - spicy flavour in many recipes. For polony, knackwurst, liverwurst and frankfurter.

Ground Capsicum. Used in hot spicy dishes such as chillibites, curries and Eastern type stews and breyani.

Flakes, salt and seed - from Europe, India and other countries. Adds zest to eggs, meats, poultry, seafoods, salads, vegetables, sauces, soups, stews and has many other uses.

Herbs and Spices

And How To Use Them

IntroductionSpices and herbs are among the most prized commodities in cultures around the world. They enhance the natural flavour of foods and are an important part of the food industry. Crown National source only the best quality spices and herbs from around the world, bringing you a diversity of flavours from as far away as Africa, The Middle and Far East, USA, Canada and Australia, as well as great quality spices and herbs harvested locally in South Africa. Turn everyday food into international cuisine with these flavours from around the world:

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CORIANDER SEED CUMIN SEED DILL SEEDFrom Morocco, South Africa, India. Important in pickling. Add to pea soup, cake, biscuits, poultry stuffing. Rub on pork before roasting. Used to season meat products such as boerewors and Polish sausage.

Resembles caraway seed in appearance. Grown in India, Mediterranean region. Whole - boil and pound for Mexican cookery, curry, meat loaf, soups. Ground - same as above. Try cumin in rice,atchaar and shwarmas.

Imported from India. Used in pickles, cheese spreads and salad dressing. Adds zest to sauerkraut, cabbage, tur-nips, cauliflower and potato salad; also liverwurst, frankfurters.

FENNEL FENUGREEK GARLICGrown in the Mediterranean. Commonly used with fish dishes, bread and soup and salads. Beneficial for the eyes. All plant parts can be used including seeds, stems, leaves and bulbs.

Somewhat sweet, somewhat bitter. It is used as a basic ingredient in most cur-ries. Also used to flavour certain chees-es. Grown in the Middle East and Asia.

Salt, minced and powder. The reputa-tion of French and Italian cooking rests largely on the use of garlic seasoning. Use in many meats, soup, spaghetti dishes and sauces.

GINGER MACE MARJORAMFrom Jamaica, West Africa, Asia. Whole - for picking, in chutneys, conserves, baked and stewed fruits. Ground - for cakes, gingerbread, fruits, pot roast, polony, frankfurters, salami, pork sausage.

Fragrant orange-red dried covering around nutmeg seed, with similar fla-vour. Whole - for pickling, fish, fish sauce, stewed fruit. Ground - delicious in baked foods, pastries, polony, bratwurst, pork sausage, knackwurst.

Herb of mint family, From France and Chile. Delicious in stews, soups, poul-try, fish sauces. Sprinkle on lamb while roasting.

Herbs and Spices

And How To Use Them

CHILLI CINNAMON CLOVESPepper - from Mexico, Japan, California, South Africa. Little peppers ground and blended for meats, sauces, soups. Powder - hot dishes, seafood, eggs, meats, stews.

Spicy bark of oriental trees. Whole - for pickling, preserving, in stewing fruits. Ground - for baked goods, cinnamon toast and desserts, also blood sausage and boiled ham.

Nail-shaped flower bud of East Indian clove trees. Whole - used for pickling fruits, spicing syrups, studding pork and ham roasts. Ground - tomato sauces, polony, mortadella, boerewors.

MUSTARD SEED NUTMEG ONIONFrom California, Montana, Europe and the Orient. Whole - use in making pick-les, relishes and chutneys. Ground - to flavour meats, sauces, gravies, mayon-naise, frankfurters, salami, liverwurst.

Seed of the fruit from East Indies, British West Indies. Whole - grate as needed. Ground - polony, frankfurters, viennas, boerewors, pork sausage, salami.

Salt, flakes, minced and powder. The humble onion is one of our most versatile seasonings. Use in practically any dish where the distinctive onion flavour is desired.

OREGANO LEAVES PAPRIKA PARSLEY FLAKESImported from Italy and Mexico. Good in chilli con-carne, vegetables, meats, stuffings, sauces, gravies and eggs. Important in Italian cookery and pizzas.

A mild member of the red pepper fam-ily. Adds appetising colour and flavour variety to eggs, cheese dishes, seafoods, potatoes, cauliflower, other vegetables. Lends a colourful touch to salads.

Used as a seasoning and garnish for soups, salads, meats, fish, sauces and vegetables. Distinctive, mild parsley taste adds new flavour to leftovers.

PEPPER BLACK PEPPER WHITE PEPPER REDThe universal spice, from the East Indies. Whole - used for home grinders and in pickles, soups, and meats. Ground - adds flavour to most foods, boerewors, mettwurst, salami, pepperoni, pastrami rub.

White, mild-flavoured centre of pepper berry. Whole or ground. Use same as black pepper, or in dishes where pepper that doesn’t show may be preferred.

Cayenne, from West Africa, Mexico, South Africa and others. The most pungent of all spices! Use sparingly - adds hot, zesty flavour. For polony,frankfurters, liverwurst and pepperoni.

Herbs and Spices

And How To Use Them

MINT FLAKES MIXED HERBS MIXED SPICEThe flakes of a sweet aromatic herb with distinct spearmint flavour. Adds colour and taste appeal to ice-cream, fruit salad, custards. Delicious with veal and lamb roasts.

A blend of seven herbs, with a wide variety of uses. Adds zest to most meals, especially stews, roasts, tomato dishes and fish recipes.

A special Crown blend of cinnamon, nutmeg and allspice. Use in cakes, pud-dings, apple dishes and preserves.

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VARIOUS SPICES

SESAME SEED THYME TURMERICImported from Turkey, India and the Orient. Gives a rich, nutty flavour when sprinkled on breads, biscuits, vegetables and when used in pastries and casserole dishes.

A herb imported from France and Spain. Stews, soups, meats, eggs and toma-to dishes gain tastiness from thyme. Sprinkle on sliced tomatoes for flavour variety, in stuffings, boerewors and liv-erspreads.

A root of the ginger family with a bright yellow colour and appetising odour. Used for pickling and in making piccalilli, relishes, mustard and curry dishes.

Herbs and Spices

And How To Use Them

ROSEMARY LEAVES SAGE LEAVES SAVORYA delectable herb for flavouring lamb, soups, stews, fish, meat stocks, boiled potatoes. Sprinkle on beef before roast-ing.

Favourite flavour for poultry and meat stuffings. Makes pork dishes extra good. Tasty in stews, meat loaf, hamburger, pickles, meatballs.

This herb of the mint family comes from France and Spain and is ground for easy, delightful flavouring of meats, poultry, dressings and sauces. Try a pinch in pastry.

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Herbs and Spices

ITEM DESCRIPTION

Basil Rubbed

Bay Leaves Ground

Whole

Bell Peppers Mixed 3 mm

Green 9 x 9 mm

Red 9 x 9 mm

Birds Eye Chilli Ground

Coarse Cut

Caraway Ground

Whole

Cassia Whole

Cayenne Pepper Ground

Celery Seed Ground

Chilli Coarse Cut

Cinnamon Ground

Cloves Ground

Whole

Coriander Cracked

Coarse

Coarse Roasted

Ground

Ground Roasted

Whole

Whole Roasted

Cumin Ground

Whole

Fennel Ground

Garlic Flakes 10 - 20 mm

Granules 8 - 12 mm

Granules 1 mm

Powder

ITEM DESCRIPTION

Ginger Ground

Mace Ground

Marjoram Whole

Mint Whole

Mixed Herbs Whole

Mustard Esr

Powder

Yellow Seed

Yellow Ground

Nutmeg Ground

Onion Flakes 15 mm

Kibbled

Powder

Origanum Whole

Paprika Ground

Parsley Whole

Black Pepper 2MR600

Ground

Coarse

Whole

White Pepper Ground

Pimento Whole Whole

Rosemary Whole

Sage Ground

Whole

Thyme Ground

Whole

Turmeric Ground

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