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Poultry Seasoning

Poultry seasoning might remind you of Thanksgiving, as it is commonly used to flavor the turkey stuffing. It is used to enhance the taste of dishes through rubbing and stuffing. It can be rubbed on chicken, used in stuffing, or added to barbeque sauce.


  • Sage: A perennial, evergreen shrub, sage is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use. It has a savory, slightly peppery flavor.
  • Thyme: Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. Today, thyme is used in cooking to impart a subtle and dry flavor with a hint of mint.
  • Celery Seed Powder: In temperate countries, celery is grown for its very small fruit. These “seeds” can be used as flavoring or spice, either whole or ground. It has a slightly bitter taste like celery.
  • Bay Leaves: Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, and braises. The fresh leaves are very mild and do not develop their full flavor until several weeks after being picked. When dried, the fragrance is herbal, floral, and somewhat similar to oregano and thyme.
  • Rosemary: This woody herb with fragrant, needle-like leaves is native to the Mediterranean region. The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
  • Marjoram: A perennial herb with sweet, subtle, and delicate pine and citrus flavors.


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