Home of The Spice Rack Spice History Spice Book:   A to Z Which to Use Seasoning Mixes Storing Spices Shelf Life Preserving Herbs Spicy Tips & FAQs Spicy Wedding? Spice Links	Spice Book Here you will find information and descriptions on a large number of herbs and spices. You may even find some photos and recipes along the way. Click on the letter of the seasoning in which you are interested and enjoy your tour of the Spice Book. A B C D E F G H I J K L M N O P Q R S T U V W X Y Z   Sources Much of the information in the SpiceRack section of our website has come from material provided by Penzeys Spices as well as a number of other resources around the Internet. Photos throughout these pages come from a variety of sources around the Internet. Many came from an excellent spice site, "Gernot Katzer's Spice Pages," while others came from Penzeys catalogues.
	E English Prime Rib Rub: Makes delicious prime rib. Just rub on, about 1 teaspoon per pound. The drippings make very fine au jus or gravy. Great for all cuts of beef, especially steak. Good for seasoning stronger vegetables. Salt, celery, sugar, black pepper, onion, garlic, arrowroot. Epazote: Epazote is traditional for Mexican cooking, adding a sweet, mild flavor of its own to each dish. Historically, it has been used to reduce the intestinal gas that occurs with a diet rich in beans. Many recipes call for epazote, and many people swear by it. Add 1 tablespoon to a 2-quart pot of chili or bean soup, or simmer with beans before adding to soup or chili. Epazote also goes by the names of wormseed, Mexican tea and stinkweed.	Back to Index For hamburgers or meatloaf, mix in 1 teaspoon English Prime Rib Rub per pound. For Blood Marys, use 1/4 teaspoon per cup.
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