A mixture of whole and broken spices, seeds, and herbs used to flavor in the pickling process.
Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Chilies, Cloves, Black Pepper, Mace, Cardamom, And Sulfiting Agents.
Use 2 tbsp. to flavor 6 pt. sweet pickles.
Use 3 tbsp. to each quart water when steaming 1 or 2 lbs. shrimp.
Tie in a cheesecloth bag for easy removal and use in the following ways:
• Add to water when stewing dried fruits.
• Add to liquid for pot roast of venison or beef and beef brisket.
• Use in marinades for mushrooms, artichokes, meat, poultry and fish.