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Cumin, with its strong and earthy flavour is popular in Indian, Middle Eastern and Mexican dishes. Use in curries, chili, tamales, enchiladas, lentils, meatloaf, barbecue sauce, bread, salad dressing, hamburgers and spareribs.
Sesame seed is used both raw and toasted. It has a rich, nutty flavour when toasted. Sprinkle on bread or rolls before baking. Toast at 350F (180C) for 5 minutes. Sprinkle on vegetables, noodles and dips.
Thyme has a warm aromatic and slightly pungent flavour. Combine with butter to serve over vegetables or broiled seafood. Add to tomato and cheese dishes, stuffing's and meatloaf. Use ¼ tsp (1ml) with 3lbs (1.5kg) chicken.
Club house Caesar rim is the perfect partner for your Caesar cocktail. Rub the rim of a glass with a lemon wedge and then swirl in the seasoning. Tips: Sprinkle on French fries and your favourite potatoes and vegetables. Add to coleslaw and salad dressings to taste. Great on fish, seafood and chicken.
Use tarrogan in mayonnaise, tartar sauce, mustard and sour cream sauces, pickles, tuna salads and casseroles, marinades, ragouts and pot roasts. Excellent in béarnaise sauce and with eggs and vegetables.
Black pepper, the dried unripened berry of the pepper vine, is the most important spice in the world. This variety of berry has been selected for its high quality and pungency. Use as a general seasoning on almost any food.