Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 Wow! That's scary. I just looked and just about all my spices are from McCormick. > > > > I am still confused out what spices contain an anti-caking agent, and thus should be avoided. I have heard garlic and onion powders; but how about other things in powder form? It would stand to reason that ground red pepper and other similar spices would also have an anti-caking agent. If anyone can shed some light on this for me it would really help add some spice to my life...sorry for the pun, haha. > > > > Regards, > > > > Ron > > > > P.S. A list of safe spices would be great!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 I'm a fan of Penzeys spices; have used them for years, long before I started SCD. I don't live near one of their retail stores, so shop Penzeys online. Never had any problems with the spices, and they are always fresh. I don't use huge amounts of spices, so I generally just order once a year. Seems cost effective to me, and the quality is excellent. But there are other good sources of spices. It is best to purchase single ingredient items (make your own blends), and read all labels to avoid anti-caking additives or other illegals. I would probably avoid the spices available in the major discount grocery stores, like McCormicks or Spice Island -- but there are other options. I also grow some of the easy herbs -- or at least the few that tolerate the tropical climate where I live. I always have chives, basil, and rosemary on hand, and try others from time to time. Kim M. SCD 5+ years > > so mccormicks is out...what do we use? one of the super pricey organic kinds? Penzey's? > chrissy > mama to 3 boys on SCD 2 1/2 months > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 I think you'll find that Penzey's is not that expensive--especially if you buy the spices in the bags; a lot of the cost is for the glass bottles! I save mine and then buy the bags and re-fill. , mom to > > > > > > I am still confused out what spices contain an anti-caking agent, and thus should be avoided. I have heard garlic and onion powders; but how about other things in powder form? It would stand to reason that ground red pepper and other similar spices would also have an anti-caking agent. If anyone can shed some light on this for me it would really help add some spice to my life...sorry for the pun, haha. > > > > > > Regards, > > > > > > Ron > > > > > > P.S. A list of safe spices would be great!! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 I think you'll find that Penzey's is not that expensive--especially if you buy the spices in the bags; a lot of the cost is for the glass bottles! I save mine and then buy the bags and re-fill. , mom to > > > > > > I am still confused out what spices contain an anti-caking agent, and thus should be avoided. I have heard garlic and onion powders; but how about other things in powder form? It would stand to reason that ground red pepper and other similar spices would also have an anti-caking agent. If anyone can shed some light on this for me it would really help add some spice to my life...sorry for the pun, haha. > > > > > > Regards, > > > > > > Ron > > > > > > P.S. A list of safe spices would be great!! > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 01:06 AM 8/6/2009, you wrote: Penzey's? <wrinkling my brow in confusion> I've used Penzey's the entire time I've been on SCD. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 01:06 AM 8/6/2009, you wrote: Penzey's? <wrinkling my brow in confusion> I've used Penzey's the entire time I've been on SCD. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Like Kim and , I am also a Penzey’s fan. Excellent quality, and I agree not that expensive (less expensive than most grocery store spices for the quantity you get). I buy the bags or plastic containers. I use tons of their stuff. I’ve had to quit using only one or two things – a prime rib rub that has some sugar in it comes to mind. They don’t use anti-caking stuff and list all the ingredients in their spice blends. I also order online but did visit their flagship store once in Madison, Wisconsin. Fun place if you love spices. n From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of julie46250 Sent: Thursday, August 06, 2009 8:46 AM To: BTVC-SCD Subject: Re: Spices?? I think you'll find that Penzey's is not that expensive--especially if you buy the spices in the bags; a lot of the cost is for the glass bottles! I save mine and then buy the bags and re-fill. , mom to > > > > > > I am still confused out what spices contain an anti-caking agent, and thus should be avoided. I have heard garlic and onion powders; but how about other things in powder form? It would stand to reason that ground red pepper and other similar spices would also have an anti-caking agent. If anyone can shed some light on this for me it would really help add some spice to my life...sorry for the pun, haha. > > > > > > Regards, > > > > > > Ron > > > > > > P.S. A list of safe spices would be great!! > > > > > > No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.392 / Virus Database: 270.13.45/2285 - Release Date: 08/06/09 05:57:00 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Like Kim and , I am also a Penzey’s fan. Excellent quality, and I agree not that expensive (less expensive than most grocery store spices for the quantity you get). I buy the bags or plastic containers. I use tons of their stuff. I’ve had to quit using only one or two things – a prime rib rub that has some sugar in it comes to mind. They don’t use anti-caking stuff and list all the ingredients in their spice blends. I also order online but did visit their flagship store once in Madison, Wisconsin. Fun place if you love spices. n From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of julie46250 Sent: Thursday, August 06, 2009 8:46 AM To: BTVC-SCD Subject: Re: Spices?? I think you'll find that Penzey's is not that expensive--especially if you buy the spices in the bags; a lot of the cost is for the glass bottles! I save mine and then buy the bags and re-fill. , mom to > > > > > > I am still confused out what spices contain an anti-caking agent, and thus should be avoided. I have heard garlic and onion powders; but how about other things in powder form? It would stand to reason that ground red pepper and other similar spices would also have an anti-caking agent. If anyone can shed some light on this for me it would really help add some spice to my life...sorry for the pun, haha. > > > > > > Regards, > > > > > > Ron > > > > > > P.S. A list of safe spices would be great!! > > > > > > No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.392 / Virus Database: 270.13.45/2285 - Release Date: 08/06/09 05:57:00 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 A “basic” spice list somewhat depends on what you can eat and like to eat. I have Prasad’s Recipes for the SCD cookbook and a lot of his recipes are variations on Middle Eastern-style cuisine, which I like (but which may be advanced for some). For his style food you’d need turmeric (good for you anyway; it’s a natural anti-inflammatory, which I also take in capsule form), cumin, curry. I’d suggest something like: cinnamon (they have a handful of different kinds; I use several of those) ground cloves (and whole cloves too, if you use them) celery salt (and/or celery seed) granulated onion granulated garlic whole or ground nutmeg (I use whole and grind it myself; I almost always season my yogurt/egg/fruit shakes I eat at lunch with nutmeg.) tellicherry black peppercorns (whole, which I also grind myself; they do have ground pepper also) sea salt curry (there’s a “sweet” mild curry and a couple degrees of hotter curries available) ground ginger sage (great for chicken, soups), bay leaves (essential for soups, roasts, stews, etc.) dried basil rosemary That’s all I can think of at the moment. Re: their blends, which have no anti-caking agents (though a few have arrowroot as a thickening agent, but it’s listed if that’s so). There are three I use regularly: Italian herb mix (Turkish oregano, basil, marjoram, thyme, cracked rosemary). Or use those single ingredients to make your own blend. Foxpoint seasoning (fabulous for chicken & fish, a blend of salt, shallots, chives, garlic, onion and green peppercorns. Porkchop seasoning (salt, granulated garlic, white pepper, onion, gingerm natural hickory smoke flavor). This one may be controversial for some, because of that last ingredient, but I find I have no problem with it. I used to use their English prime rib rub (for all kinds of beef, including hamburger), but it has some sugar and arrowroot in it, so I make my own with all their ingredients, minus the sugar & arrowroot: celery salt, black pepper, onion, garlic. I also use ground chipotle pepper, cayenne pepper, chile powder. I had them before I was on the SCD and find I can now use them sparingly. n From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Holly Owens Sent: Thursday, August 06, 2009 1:29 PM To: BTVC-SCD Subject: Re: Re: Spices?? Hello all: Newbie here. I also have many McCormick spices in my spice cabinet. I checked out Penzey's website and am ready to purchase new spices. Can someone who is experienced provide a list of the " basic " spices that I will need to do the majority of the SCD recipes? Maybe like the top 10 most commonly used ones, I would greatly appreciate any input. Thanks, Holly O. Crohn's 5/09 SCD 1 1/2 weeks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 12:29 PM 8/6/2009, you wrote: I checked out Penzey's website and am ready to purchase new spices. Can someone who is experienced provide a list of the " basic " spices that I will need to do the majority of the SCD recipes? Maybe like the top 10 most commonly used ones, I would greatly appreciate any input. Well, you already know the rule about not using spice mixtures -- you need to make your own. The ten most commonly used spices? Uh... er.. uhm... well, that depends on what kind of food you like to eat. I mean, I have Italian seasoning that I make which is a number of spices. I have a half-dozen different Cajun or Creole mixes. I make my own chili powder.... Garlic, black pepper, white pepper, mustard powder..... oh, gleep. Let's just say that I have a drawer with LOTS of spice jars in it.... — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Speaking of Penzey's, I'm getting ready to reorder but I don't want to buy the cinnamon from China anymore. Can someone suggest one of their others that you use? Thanks Katy ____________________________________________________________ You're never too old to date. Senior Dating. Click Here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 04:26 PM 8/6/2009, you wrote: Speaking of Penzey's, I'm getting ready to reorder but I don't want to buy the cinnamon from China anymore. Can someone suggest one of their others that you use? Thanks Katy Katy, what don't you care for with the China cinnamon? THey also have, I believe, Ceylon and Korintje (Vietnamese) cinnamon. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 At 04:26 PM 8/6/2009, you wrote: Speaking of Penzey's, I'm getting ready to reorder but I don't want to buy the cinnamon from China anymore. Can someone suggest one of their others that you use? Thanks Katy Katy, what don't you care for with the China cinnamon? THey also have, I believe, Ceylon and Korintje (Vietnamese) cinnamon. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 did I just read yesterday that Penzeys onion powder is legal??garlic too??? eileen 19 months scd > >I checked out Penzey's website and am ready to > >purchase new spices. Can someone who is > >experienced provide a list of the " basic " spices > >that I will need to do the majority of the SCD > >recipes? Maybe like the top 10 most commonly > >used ones, I would greatly appreciate any input. > > Well, you already know the rule about not using > spice mixtures -- you need to make your own. > > The ten most commonly used spices? Uh... er.. > uhm... well, that depends on what kind of food you like to eat. > > I mean, I have Italian seasoning that I make > which is a number of spices. I have a half-dozen > different Cajun or Creole mixes. I make my own chili powder.... > > Garlic, black pepper, white pepper, mustard > powder..... oh, gleep. Let's just say that I have > a drawer with LOTS of spice jars in it.... > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Hi, Yes, I have the letter on letterhead assuring 100% purity of Penzeys onion powder and garlic powder Cheryl, SCD 3-08 blackguitarmaker wrote: did I just read yesterday that Penzeys onion powder is legal??garlic too??? eileen 19 months scd - .. -- cheryl signature -scd 5-18-09 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Hey Rhonda, I use them in recipes that call for chili powder. I put some ground up chilis, garlic powder and cumin, cause that's what chili powder usually is. I'm not real precise with the measurements. I mostly use them in taco seasoning, guacamole (just a little), chili and for enchilada sauce.We love this enchilada sauce, http://www.genaw.com/lowcarb/red_enchilada_sauce.html It is a low carb website, not SCD and, obviously, has to be converted. It's really easy though. The only things you have to change are, honey instead of splenda, chili powder you made yourself and homemade tomato sauce, not canned. I make crepes, from the Everyday Grain Free Gourmet cookbook, and stuff them with either cheese, cooked chicken or taco meat, put the sauce over and top with grated cheese. It's really, really good. I like that website. There are a lot of good recipes on it that are easy to convert to SCD. And she rates the recipes. She's pretty tough so if it gets 4 or 5 stars, it's good. And she has recipes for things like cream of mushroom soup, chicken stock, spice mixtures, etc. She uses cream cheese a lot, I sub DCCC. And for recipes that call for cream, I sub yogurt. If it calls for Xanthum gum, I just leave it out. I don't worry about trying to thicken with something else and all my stuff has turned out good.And I know about the Penzey's addiction :-) I could spend a fortune just on spices!!Take care,Kim H.husband, , CD 1999, SCD 2002 To: BTVC-SCD Sent: Thursday, August 6, 2009 7:24:20 PMSubject: Re: Re: Spices?? Hey Kim, Those are 2 spices I haven't picked up yet, but sound like flavors the families love. Where did you find the recipes that use these? BTW, I checked out Penzeys site. I may have a new addiction. Rhonda 45, UC Son, 16, CD SCD almost 2 months At 04:55 PM 8/6/2009, you wrote: Hi Holly, For me, the essentials are: *list snipped* ground ancho chilis ground chipolte chilis Take care, Kim H. husband, , CD 1999, SCD 2002 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 Hey Rhonda, I use them in recipes that call for chili powder. I put some ground up chilis, garlic powder and cumin, cause that's what chili powder usually is. I'm not real precise with the measurements. I mostly use them in taco seasoning, guacamole (just a little), chili and for enchilada sauce.We love this enchilada sauce, http://www.genaw.com/lowcarb/red_enchilada_sauce.html It is a low carb website, not SCD and, obviously, has to be converted. It's really easy though. The only things you have to change are, honey instead of splenda, chili powder you made yourself and homemade tomato sauce, not canned. I make crepes, from the Everyday Grain Free Gourmet cookbook, and stuff them with either cheese, cooked chicken or taco meat, put the sauce over and top with grated cheese. It's really, really good. I like that website. There are a lot of good recipes on it that are easy to convert to SCD. And she rates the recipes. She's pretty tough so if it gets 4 or 5 stars, it's good. And she has recipes for things like cream of mushroom soup, chicken stock, spice mixtures, etc. She uses cream cheese a lot, I sub DCCC. And for recipes that call for cream, I sub yogurt. If it calls for Xanthum gum, I just leave it out. I don't worry about trying to thicken with something else and all my stuff has turned out good.And I know about the Penzey's addiction :-) I could spend a fortune just on spices!!Take care,Kim H.husband, , CD 1999, SCD 2002 To: BTVC-SCD Sent: Thursday, August 6, 2009 7:24:20 PMSubject: Re: Re: Spices?? Hey Kim, Those are 2 spices I haven't picked up yet, but sound like flavors the families love. Where did you find the recipes that use these? BTW, I checked out Penzeys site. I may have a new addiction. Rhonda 45, UC Son, 16, CD SCD almost 2 months At 04:55 PM 8/6/2009, you wrote: Hi Holly, For me, the essentials are: *list snipped* ground ancho chilis ground chipolte chilis Take care, Kim H. husband, , CD 1999, SCD 2002 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 woo-hoo!!!! thanks eileen 19 months scd > > > > > > did I just read yesterday that Penzeys onion powder is legal??garlic > > too??? > > eileen 19 months scd > > > > - > > > > . > > > > > > -- > ** > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2009 Report Share Posted August 6, 2009 woo-hoo!!!! thanks eileen 19 months scd > > > > > > did I just read yesterday that Penzeys onion powder is legal??garlic > > too??? > > eileen 19 months scd > > > > - > > > > . > > > > > > -- > ** > Quote Link to comment Share on other sites More sharing options...
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