Spice 101


Onion or Garlic Powder: Is It Hard or Caked?

Garlic and onion products (especially garlic and onion powder) are prone to clumping. This is because garlic and onion will absorb moisture very readily. We do not put anti-caking agents in these products. Clumping does not diminish the quality – just break up the clumps with a knife or fork, or whirl in the blender.

Basic Marinade Recipe

Step 1


  • 1/2 cup water
  • 1/2 cup vegetable OR olive oil
  • 1/4 cup lemon juice OR red or white wine OR any flavor vinegar
  • 2 tablespoons any spice blend

Step 2

Mix with 1 pound meat OR 3 cups fresh vegetables (sliced).

Step 3

Marinate in refrigerator 2 to 24 hours.

Step 4

Remove meat or vegetables from marinade; discard marinade. Grill, broil, bake or toast as desired. 

Recipe Multiplication Guidelines


Black pepper, cinnamon, ginger, curry powder, chili powder, allspice and cloves can usually be increased proportionally, (double the recipe, double the spice or blend of spices).


Herbs are best increased by this simple formula. For the first 100% increase in the number of portions, the herbs can also be doubled. After that, for each multiple of the original recipe, add only half the original amount.

Red Pepper

Remember red hot pepper builds up in recipes. For the first doubling of the recipe, the red pepper can still be doubled. But after that, use only ¼ the original amount of pepper for each multiple of the original recipe.

Food Color Chart

Each dot represents the number of “parts” for each food color. For example, one unit could equal one drop, or one teaspoon, etc., of food color, depending on how much of the custom color you desire.


Dark Blue


Olive Green

Dark Yellow

Light Orange

Green Blue


Blue Green