Recipes

Collaboration: OLD BAY

chesapeake cioppino with OLD BAY

Chesapeake Cioppino with OLD BAY Seasoning

Recipe type: Soups
Cuisine: North American
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OLD BAY Mignonette

OLD BAY Mignonette

Recipe type: Sauces Condiments and Spreads
Cuisine: European
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OLD BAY Po Boy with OLD BAY Tiger Sauce

OLD BAY Po'Boy with OLD BAY Tiger Sauce

Recipe type: Sandwiches
Cuisine: American Regional
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Soups

Chesapeake Cioppino with OLD BAY Seasoning

cioppino process

Originally a classic of the San Francisco area, cioppino becomes true to the Chesapeake region with OLD BAY Seasoning and fresh, local ingredients. The goal is to layer flavor and bring out elements of the OLD BAY Seasoning with additional red pepper and bay leaf. Celebrate the bounty of the Bay with this dish, which can be adapted to whatever regional seafood you have on hand.

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Ingredients
  • 2 tablespoons Butte,r Unsalted
  • 1 tablespoon Olive Oil
  • 1/2 cup Celery, Medium Diced
  • 1 cup Onion, Medium Diced
  • 1/2 cup Fennel, Thin Sliced
  • 2 tablespoons Garlic, Thin Sliced or Minced
  • 2 cups Chardonnay
  • 2 ounces Pernod
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Recipe type: Soups
Cuisine: North American
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mignonette vertical
Sauces Condiments and Spreads

OLD BAY Mignonette

mignonette process

Fresh oysters are delicious with simple presentations such as a mignonette. A classic enhancement to the pure, briny flavor of fresh oysters, the OLD BAY and Pernod in this variation add celery seed and fennel flavor to the bright acidity of the shallots and vinegar, bringing new flavor dimension to the raw preparation. 

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Ingredients
Recipe type: Sauces Condiments and Spreads
Cuisine: European
mignonette inset
po boy vertical
Sandwiches

OLD BAY Po'Boy with OLD BAY Tiger Sauce

po boy process

With OLD BAY layered throughout this recipe, bringing a key Mid-Atlantic flavor to a Southern classic has never been so easy. Tiger sauce is made more addictive with the cayenne pepper of OLD BAY playing off the horseradish for an extra kick in the creamy, spicy condiment. OLD BAY is also added to the breading and sprinkled on the freshly fried oysters, making sure the seasoning is layered in to every bite. You can pile the oysters high, but customers still won't be able to get enough!

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Ingredients
  • 1 pound Oysters, Cleaned
  • 1 cup Zatarain's Fish-Fri
  • 2 tablespoons OLD BAY ® OLD BAY® Seasoning
  • 4 eaches 6" Baguette, split
  • 2 cups Lettuce, Shredded
  • 2 eaches Tomato, sliced
  • 1/4 cup Zatarain's Creole Mustard , optional
  • 1/3 cup Sour Cream
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Recipe type: Sandwiches
Cuisine: American Regional
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Spice Story

Turmeric:
Did You Know?

View Story
homeharvest
Turmeric Plant
In Bloom
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Fun Fact #1

Turmeric is part of the ginger family, which explains the similar aroma and look of the root.
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Fun Fact #2

Turmeric has a pungent, slightly bitter flavor—a mix between ginger and pepper
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Fun Fact #3

Turmeric is named for where it is exported from, and also classified by the percentage of its main active ingredient, curcumin.
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Fun Fact #4

From India, there is Madras Finger Turmeric and Alleppey Finger Turmeric. Alleppey turmeric generally has a higher level or curcumin.
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Fun Fact #5

We source Alleppey turmeric, with bright yellow color and deep flavor.
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Fun Fact #6

Alleppey turmeric needs a tropical climate, like the regions of Kerala and Orissa where it is typically grown.
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Fun Fact #7

To process turmeric once it has been harvested, the rhizome (root) needs to be boiled, dried, and then polished to bring out the intense color of turmeric and help preserve the curcumin levels.
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Fun Fact #8

In medieval Europe, turmeric became known as Indian saffron because of the similar coloring properties, and has long been a common substitute.
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Fun Fact #9

Turmeric has been used as a spice and medicinal herb for thousands of years.
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Fun Fact #10

Scientific evidence has been building around the potential health benefits of curcumin, a compound in turmeric.

OUR TURMERIC SOURCING STORY

  1. We have sourced from our partner in India for over 20 years
  2. We source Alleppey turmeric
  3. Most of our turmeric comes from the Kerala and Orissa regions
  4. Turmeric is planted once per year, typically in May or June
  5. Grows for about 8 months on average before harvest
  6. Direct supply chain from source location to grinding and bottling
MCCORMICK SOURCES TURMERIC FROM INDIAread morehomesourcing_map_desktophomebowl

Sourcing

MCCORMICK SOURCES TURMERIC FROM INDIAread morehomesourcing_map
jake lefenfeld
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Recent Collaboration:

BLACK PEPPER BREAKS OUT

July 2017

We all know black pepper as salt's constant companion, but its fragrant kick and tongue-tingling bold edge makes it far more than a mere sidekick. After years of hiding in plain sight, the world's most popular spice is ready to have a breakout moment and become a solo star.

read how
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