Hard to believe that a spice company would be blogging about prison food isn't it? I am thrilled that we have an opportunity to provide spices to a large organization that supplies food to Correctional Facilites throughout the US. It was interesting to learn what spices are commonly used and what spices are not used in prison kitchens.
For instance, vanilla and extracts are not allowed because they could be used to make contriband "hooch". I don't imagine it would taste very good, but there is alcohol in pure vanilla extract.
Most prison facilities cook institutionally, that is they cook large quantities in very large kettles. Kettle cooking produces some great meals like Chili, Spagetti, Soups, Baked Beans, Sloppy Joes, Chicken & Bisquits, and more.......
My imagination runs wild with the potential for creating spice blends and meal options for inmates. Simple spices such as Cinnamon, Garlic Powder, Onion Powder, Chili Powder, Paprika, Cumin, Parsley, Oregano, and Pepper are the main herbs and spices used by prisons.
Any of you that are familiar with our products know that we like to give seasonings and rubs names that intrigue the buyer. Some of our current seasonings that have made people laugh: Roadkill Rub, Magic Dust, Butt Rub, Italian Stallion Seasoning are just a few. I don't think any of these would be appropriate for the prison kitchens though.
I could envision a Lockdown Chicken Rub, or a Death by Kettle Cooking Spaghetti Seasoning, maybe even Cellblock Sloppy Joe Mix. While I may joke around about the names of spice blends, it is no joking matter that our inmate populations are soaring or that taxpayers fund meals for over 2.5 million inmates annually.
For tastier topics, please visit us at our website www.canandaiguaspice.com
Until next time,
Michelle
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