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fresh salt free dips

Posted by Tamar F.

I make my own little dips for veggies from a dap of cream cheese, mayo and salt free seasoning from The Spice House, a Milwaukee and Chicago institution, carries gourmet spices from around the world in all sizes. My dad used to work next door to the store in Milwaukee (same block as Mader’s, the world famous German restaurant). I would beg him to buy me some spices from there, but he declared them “too expensive”. That’s because he was an adherent to the dollar store. The spice house has bags of spices that are like, $3. Here are some of their many, many exotic offerings:

Baharat, which is apparently a Persian seasoning used in ground meat, veggie and egg dishes. It’s made from Tellicherry black pepper, coriander, cumin, Ceylon select cloves, Saigon cinnamon, cardamom, Spanish paprika and Chinese Tien Tsin chile peppers. Japanese Seven Spice, which is good in beef or udon noodle dishes, has orange peel, black, white and toasted sesame seeds, cayenne, ginger, poppy, Szechuan pepper and nori.

Sunny Paris Seasoning, which is good on fish, chicken, omelettes or baked potato dressing. It’s made from freeze-dried shallots, ground Mysore green peppercorns, dill weed, freeze-dried scallions, French basil, French tarragon, French chervil, finely minced parsley flakes, and ground Muntok white pepper.

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