Paprika and Oil KFC

willie sorry for the gout its not fun for anyone That says they have it.

as for onion its a key

BUT Do not under estimate the Celery, Garlic, and Onion Combinations. (These combination were used in Stuffing / Dressing and Sausage making )

I was asked to judge a Lasagna cooking contest Years ago. The winning Recipe was voted on by the crowd and the Judges who counted the votes.

The winning recipe Had Broccoli, Celery, Garlic, Onions where the others only used one or two of the vegetables. HANDS DOWN the BEST Lasagna I have ever ate to this day WHICH I contributed to the Vegetables as the recipe used a Minimal amount of Seasoning (The Lassagna was made by a Chinese Family who owned one of the best Chinese food restaurant's in Alberta)

Back to Vial J. I have stared at that seed for years. Off hand, I always thought it looked like an okra seed, but how could okra have been used? It never looked like pepper flakes because pepper flakes are seed heavy. I thought of crushed paprika, but that should have been loaded with seeds. I have grown tomatoes all of my life and have developed my own strain of tomatoes. I know tomatoes. I have a package of sun dried tomatoes and you can see tomato seeds, but if crushed they would stick pretty much to the tomato flesh. Is "J" tomato? It explains some of the early KFC knockoffs using Lipton Tomato Soup (and Good Seasons for Italian Seasoning and onion).

The point I'm making today is that if tomato is in the "11", then onion must be in also. If that is the case, then some of the questionable vials could be explained. The 1970s KFC ingredient list was: MSG, white pepper, black pepper, herbs and spices, and garlic. MSG, the two peppers and garlic on the outside, and everything else included in the herbs and spices. Those herbs and spices could have included the "11" and other elements. The label doesn't read 11 herbs and spices, just herbs and spices.

I have failed to find any proof of the use of mustard, other than Ledington's, and some early allergen warnings. This of course could be due to generic warnings for cross contamination from factories that also deal with mustard, or they could be KFC's use of sauces that contain mustard, as in BBQ sauce.

I have debated ingredients from the beginning, but it was never on the front burner. Now it is, so don't bite my head off. I always thought it was more important to know how to cook it, rather than what to use as seasoning. If you burn off your flavorings, then you might give up on the true blend and then go off on a dead end road. I'd like to see that early photo of the allergens, DFN.

I get recipes in my email, daily. I was watching one yesterday and the cook threw in sweet basil and marjoram into the dish. Both were dark as in vials C, E and H. The cogs began turning in my brain. CHS's daughter, after speaking about sage and savory, later remarked that there weren't many herbs in the OR. Misdirection? Then you have Ledington's released, Grace's and Canadian KFC, through Glen, and then the KFC spiel about 6 herbs and 5 spices. Lately, you have the early description of 11 vegetable spices and herbs.

So I've taken a less cursory view of the vials and I'm wondering if all of the ingredients are edible vegetables, with few, if any herbs and spices. Many herbs are used fresh and thus are edible vegetables. Chilis, ginger, tomatoes and turmeric are edible vegetable spices. Basil is an edible fresh herb. Garlic, onion and celery are not considered either, but some consider them either spices or herbs.

I found it interesting on the Glen videos that Grace's used coriander and allspice as spices, but the Canadian KFC use only coriander. Coriander is an edible vegetable plant used fresh in many dishes. If that is so, then the Canadian KFC has no spices, per se, save for the peppers. Is it possible that the essence of the early KFC is in the herbs. That the changes came about due to the difficulty in obtaining viable herbs?

2007. Since it lists soya, it is definitely modern. If it is agreed that the OR was changed, then there is no guarantee whether mustard was original, or just added later. As an allergen, it is doubtful it was added later. I can fit mustard into the vials if I move ginger over, place onion outside with the garlic, then add mustard. Again, in order to use enough of an element to get the "bite" I've looked for, using the 26 and 32 oz seasoning bags as a standard, extracts must have been used. I tiny amount of mustard wouldn't do diddly squat.