I use the granulated garlic for soups and stews and dried beans. It is super easy and had a good fresh garlic taste that holds up to long cooking in the crockpot. I use fresh for stir frys and pasta and quick cooking stews. I also like the granulated garlic for salad dressing--it is basically dried garlic granules so they rehydrate in the dressing if you store it for a while. But you can also grind it for a powder. I also keep it on hand for times when I am out of fresh. I like that it comes in a small container so I use it up before it looses all its punch. I also keep dried onions around for the same reason, not better than fresh but they add their own layer of flavor when you're out of fresh or are cooking something for a long time. Another thing I get from Penzeys is vanilla sugar, which I love in Chai but I'll bet would be good in coffee if you like that kind of thing. It makes a good gift for a chai lover or sweet coffee drink lover. You can make your own, but I rarely have time to just fix dinner let alone do much homeade gift making anymore. I buy vanilla beans in bulk from Penzeys when I need them, but that is rarely anymore these days. I used to make my own homeade chai but not anymore. The only other thing I would use the whole beans for is vanilla bean marmelade, which I don't think I will have time to make this year, but is great if you're into gourmet marmelades. I also like the sandwich sprinkle, although I hardly ever sprinkle it on a sandwich. It is just a good all around seasoned salt, I use it in soups and salads when they need to be punched up a bit. I got a seasoning gift pack from my good friends, boy was that nice. The two that I use all the time are the Mural of Flavor and the Tuscan Sunset. I have to say I really don't like the Sunny Spain, it tastes oddly acrid to me. Also I don't use the Bavarian very much but that's because I am a vegetarian and I do mostly Mediterannean cooking. I may give it to my mom next time I'm home because she does pork chops a lot cause my dad loves them. It might be good in some kinds of bean soups, but again, when I do a bean dish it is mostly a Mediterannean style one, so I haven't used up the Bavarian seasoning very fast, even though it is good. Another unusual item they sell thru Penzeys is dried Cilantro. It is no way as good as fresh, or even frozen, which is how I do cilantro these days, but if you're out and are in a pinch, (which is me most of the time) it is at least something to add for some amount of flavor. I bought a bunch of pumpkin pie spice and apple pie spice for a chai mix experiment and I still have a lot, but when I finally use it up I'm going to try Penzeys. Same with the cinnamon. I also second their chili powders, they have an amazing array. They have a lot of curry powders too, but I am not that much of a curry fan so can't speak to them. When I do make curry I usually do my own spice blends.

Oh, and I should have said, if you don't already receive their catalog, sign up. There is almost always a coupon for something free. Last time it was $5 off a $10 purchase. Recently I've gotten free cajun spice, cinnamon, and ground pepper. And they honor expired coupons and multiples. My son gets a catalog at my address but he's in NY for school so I always get him his freebie too when I go. He cooks a lot and loves Penzey's as much as I do.

Linda, I'm told that the coupons never expire and they've taken several expired ones from me at the store. I have in my purse right now a coupon for $5 a $10 purchase, a free jar of Northwoods seasoning and a free jar of my seasoning of choice. I definitely gotta get to Penzey's. I was going to stop last weekend, but I had Cooper in the Jeep and it was just to hot to leave him. Anyway, I'd probably try the code anyway, and see if it works. Jessica, you remember the nice staff at the Grand Rapids Penzey's? They're still there, same people and they really do greet me by first name and they still remember a couple of forum visits, LOL. Annie

Oh, thanks Dishes! That's great! It means I can get everything I need there now except the Greek, and I'm pretty sure I can make a decent replica of that myself. Cinnamon - I can't say one is "better" than the other, but they are very different. The Ceylon is mor delicate and bright and traditional to European baking. It has an almost citrus note to it. The Korintje isn't a "true" cinnamon, but a cassia. It's what we're most used to here in the US - a little stronger with a bitterish edge to it. The Vietnamese "cinnamon" (Also a cassia) is extremely aromatic and has a stronger flavor and a bit of sweet heat to it (think heat as in the way ginger has heat, not like jalapeno). Personally, I really like the Vietnamese best, but sometimes I will mix it with the Ceylon. Depends on what I'm making with it. If it were me? I'd get small jars of each and play around with them.