#Spike seasoning buy full#

And I knew nothing about Spike before you so kindly sent it to me. Kalyn, it's really fun to research these posts and learn about each thing in my pantry. Patricia, I have this image in my mind of a kind of 'mad scientist' tossing in everything on his spice rack! But I am glad that most Chinese restaurants here do not use MSG anymore. Veron, I definitely think that glutamates are a taste we get accustomed to (addicted to?). In my house, the 'spice' of choice was Lawry's Seasoned Salt. I remember the days when ingredients were not required to be listed on packaging - how many allergic reactions could have been avoided with better labeling?Īnn, I never knew about Spike when I was growing up. Garbo was not his only lady friend.Ĭarolina, excellent point. Susan, when I was researching this post, I got the same feeling about Gayelord and women. Serve warm or chilled, in a sandwich or salad, with or without pasta. Chop the chicken breasts, and add to the bowl.

While the chicken is cooling, combine mayonnaise, mustard and thyme leaf in a large mixing bowl.

Cook the chicken breasts for 4 minutes per side, or until cooked through. Drizzle on the olive oil, and turn to coat. Sprinkle on both sides with Spike and ground pepper. Trim the fat from the chicken breasts, and place on a platter. Ingredientsġ-1/2 lbs boneless, skinless chicken breasts When friends drop in unexpectedly, toss this chicken salad with some Dreamfields rotini and grilled asparagus to make a complete meal. Thanks, Kalyn, for introducing Spike to my pantry. I'll be using this all-purpose seasoning on grilled foods, eggs, veggies, and in salad dressings all summer. What does affect me is flavor, and the flavor is great. Doesn't mean the MSG isn't there, just that the amount of it used at any one time is miniscule and doesn't seem to affect me. I am one of those people who turns beet red in Chinese restaurants that cook with MSG, but I love Spike, and I haven't had an MSG reaction when I've used it. (To learn more, read this article and this one and this one.) Though the package says NO ADDED MSG, Spike does contain hydrolyzed vegetable protein, which is a form of glutamic acid, or monosodium glutamate. for more than 50 years.Īvailable in supermarkets and online (the 7-ounce box sells for $4.99), Spike comes in salt-free and flavored blends - garlic, lemon pepper, hot and spicy - and adds awesome flavor and instant umami to cottage cheese and egg breakfast muffins, turkey meatloaf, poutine, garlic shrimp stir fry and spicy chickpeas, beef and cilantro.

Though he died in 1984, Hauser's seasonings have been manufactured in Wisconsin by Modern Products Inc.

#Spike seasoning buy full#

Sent to Sweden to be treated by a monk who used herbal and dietary cures, Hauser made a full recovery, and upon his return to the US, embarked on the study of 'food science.' He's best known as the author of Look Younger Live Longer, published in 1950 way ahead of the eat-to-live curve.

Gayelord Hauser, as he was known, was a German-born naturopath, nutritionist to the stars, and, it's rumored, more-than-a-friend of Greta Garbo.Īs a teenager, he moved to the United States, and shortly afterwards contracted tuberculosis. Salt and sea salt crystals, special high potency non-active nutritional yeast grown on beet molasses, hydrolyzed vegetable protein (the box says NO ADDED MSG, but we'll come back to this), mellow toasted onion, onion powder, orange powder, soy flour, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savory, mustard flower, sweet green and red peppers, parsley flakes, tarragon, rosehips, saffron, mushroom powder, parsley powder, spinach powder, tomato powder, sweet Hungarian paprika, celery powder, cayenne pepper, Greek oregano, French sweet basil, French marjoram, French rosemary, and Spanish thyme.