Morton & Bassett Clearly What Spices Should Be!
Denise Landis is the founder & CEO of The Cook's Cook.
Everybody’s eating at home these days, and what better time to freshen up your pantry with a set of top-quality spices perfect for any cook.
A good cook knows the value of top-quality seasonings, and Morton & Bassett has assembled gift sets ranging from The Dream Kitchen that will stock a kitchen with 70 different herbs, spices, and extracts, to the Eight-Favorite Gift Set in a gift box with ribbon, or chose your favorites from their exotic website store.
Morton & Bassett Spices have handsome clear jars that are pleasant to hold, and their wide mouths allow insertion of most measuring spoons. The absence of paper labels means that their contents and quality are easily visible. And quality is the key characteristic of these all-natural preservative-free spices.
Bright flavors, colors, and aromas are all testament to the freshness of the products. More than once I’ve had visitors to my kitchen comment on the beauty of Morton & Bassett bay leaves — which are available in a choice of two varieties, Turkish and California. Spice blends are salt-free. Herbs from Provence is a blend of chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley — sensational for rubbing on a chicken to be roasted, or for adding to a vinaigrette.
I especially like The Home Chef 16-jar gift set, which is great for replenishing a kitchen or setting up a new one. The set includes a bottle of Morton & Bassett fragrant and flavorful vanilla extract. The 8-jar Herb Gift Set contains rosemary, thyme, sage, tarragon, oregano, basil, dill, and my favorite, Herbs from Provence. Be sure to visit Morton & Bassett’s website to find your favorite spices, or maybe try out some new ones! 
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Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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