11 Herbs and Spice or NOT

I have to tell everyone this KEY Point in mixing spices that seems to be causing a issue

EVERYONE IS trying to make the taste fit into a 11 Spice and Herb Mix which is fine. 

BUT when you have a recipe that's Good and needs little change and you want to try 1 other spice add it into your current MIX DO NOT eliminate the current Mix.


Always Mix more spice then you need so you have a sample of your Original mix that you can add 1 additional spice too.


Mix your batches so you have 25% more spice then you need and remove it first out of your amount needed for the flour seasoning. 


if you don't use is make Gravy with it?  Use it for a Brine spice Mix or add it to the egg warsh. 


CHS ALWAYS added Salt and Pepper to the Egg Warsh. it's well documented in Books 

Mix your spices to a 100% Value. 

Do NOT add salt into the 11 Herbs and Spices, weight the Salt is a weight on it's own. 

Pepper Needs to be fresh Ground, BOTH white and black. ADDED last to the spice or flour mix. Its much better FRESH. 

The Pepper was a last item to Mix ( Hint to why CHS missed a ITEM with Winston Shroud ) 

CHS had worked with 10 Spices and Herbs then added a 11th Item and then later added MSG in 1956

The 100 LBS barrels in the Museum were MSG Barrels WHY DID CHS take labels OFF because NO ONE was using MSG in Chicken recipes. Also MSG was a item many Questioned at that time period. Except Campbell's who used it in ALL Soups from the 1930's. CHS wanted to keep the fact that MSG was a used Item. The MSG that was ordered had the Company name and shipping address on it. when ordered in 100LBS barrels.

MSG can be added to the Egg Warsh also