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Zanzibar Brand Pork and Beef Seasoning Recipes

post #1 of 4
Thread Starter 
These recipes allegedly come from a Mr. J.J. Costa, who was variously reported to be a spice merchant or a former employee of B. Heller & Co., who mixed the Zanzibar Brand seasonings on a regular basis. Regardless, the seasoning does closely match the ingredient lists on vintage Zanzibar Brand spice containers. These variations for a sausage blend of pork and beef are recommended spice additions from the original recipe. Zanzibar Brand seasonings were made by B. Heller & Co., Chicago, and were referenced in B. Heller & Co.'s 1922 book, Secrets of meat curing and sausage making : how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc., and comply with all pure food laws, in various recipes.

Zanzibar Brand Pork and Beef Flavor 1

1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon
3 tablespoons tamarind pulp
1 tablespoon coriander seeds
1 tablespoon turmeric
1 tablespoon granulated garlic
1 tablespoon ground ginger (or 3" finger fresh ginger, grated)
1 tablespoon paprika
10 whole cloves, ground
1 tablespoon red chili flakes
1 1/2 tablespoons mustard powder

Grind in a mortar, spice mill, or food processor. Makes 12-1/2 tablespoons of seasoning for 10 pounds of sausage.


Zanzibar Brand Pork and Beef Flavor 2

1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon
1 tablespoon orange zest
1 tablespoon coriander seeds
1 tablespoon turmeric
1 tablespoon granulated garlic
1 tablespoon ground ginger (or 3" finger fresh ginger, grated)
1 tablespoon paprika
10 whole cloves, ground
1 tablespoon red chili flakes
1 1/2 tablespoons mustard powder

Grind in a mortar, spice mill, or food processor. Makes 10-1/2 tablespoons of seasoning for 10 pounds of sausage.


Zanzibar Brand Pork and Beef Flavor 3

1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 tablespoon ground allspice
1 tablespoon orange zest
1 tablespoon coriander seeds
1 tablespoon turmeric
1 tablespoon granulated garlic
1 tablespoon ground ginger (or 3" finger fresh ginger, grated)
1 tablespoon paprika
10 whole cloves, ground
1 tablespoon red chili flakes
1 1/2 tablespoons mustard powder

Grind in a mortar, spice mill, or food processor. Makes 10-1/2 tablespoons of seasoning for 10 pounds of sausage.
Edited by vagreys - 2/6/12 at 8:33pm
post #2 of 4

What is zanzabar brand...? Who is jj costa.   Is this a buisness who makes spices to add to sausage or is it a loca area thing.... Have you tried these spices in sausage and if you did. what did you think of them.... Need some more info......

 

Joe

post #3 of 4
Thread Starter 
Zanzibar Brand was a line of spices, seasonings, and other products for butchers and packers, as well as retail, from B. Heller & Co., of Chicago. The Zanzibar Brand line expanded to include completely unrelated products such as cleaners, paper products, ink, and a variety of other things. Zanzibar Brand seasoning tins are still available on Ebay and elsewhere as vintage items. The Zanzibar Brand products were known throughout the US Midwest, and possibly much farther afield. A 10-lb tin for Zanzibar Brand English Breakfast Sausage is currently on Ebay UK. B. Heller & Co. was founded in 1893 and still exists, today, as Heller Seasonings and Ingredients, Inc.

I have included a link back to the B. Heller & Co. book from 1922 that uses and refers to Zanzibar Brand seasonings, in the first post on this thread, and on the other Zanzibar Brand threads, so now the book post links to these, and these link to the book post.

J. J. Costa is who the posted Zanzibar recipes cite as their source. One recipe refers to J. J. Costa as a deceased spice merchant. Another account, no longer available, called Costa a former Heller employee who mixed the Zanzibar seasonings and had the recipes. The recipes I have posted are from my own collection and reflect the variations suggested in a single, original recipe posted on the net years ago (no longer available) and repeated on several other sites more recently (still accessible). There were many Zanzibar Brand mixes, cures, binding agents, and other ingredients for sausage and cured meat products. Today, Heller markets "Heller's Modern Cure" among other things, but the Zanzibar brand line apparently died decades ago.

I haven't used these mixes, myself. Others have spoken of them favorably, after making sausages with them. I have no way of knowing if these recipes are originals or approximations, however in the nature of public versions of corporate recipes, I suspect they are approximations. I included them to go with the Heller book referenced, above, for those inclined to experiment with vintage pork and beef sausage recipes in the book, at SausageBoy's request.
post #4 of 4

They do read as a bit exotic for their era,tamarind pulp ,turmeric etc. Can only speculate why the picked the name suppose they were known as the spice islands back in the day.Nice bit of history that you took the time to post. Leaving aside the mustard they have a bit of a North African feel,Morocan maybe.

I might adapt one as a rub or similiar for goat or lamb ,go with the North African vibe.I have all of the ingredients here already. Thanks for sharing. 

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