This powder delivers the deep, umami-rich taste of classic Worcestershire in a convenient dry form. First crafted in Worcester, England, this seasoning was originally developed as both a flavor enhancer and digestive aid. Its tangy, savory, and slightly sweet notes make it an essential ingredient for elevating a variety of dishes.

Why Choose This Powdered Seasoning?

Unlike the liquid version, this dry blend is shelf-stable, easy to use, and perfect for rubs, marinades, and seasonings. It provides bold, complex flavors without adding extra liquid, making it a favorite among home cooks and professional chefs alike.

Nutritional Information (Per 1 tsp – Approx. 3g):

• Calories: 10
• Total Carbohydrates: 2g
• Sugars: 1g
• Sodium: 150mg
• Protein, Fat: 0g

How to Use This Seasoning

This powder can be mixed with water to create a sauce or used directly as a dry rub. Here are a few simple ways to use it:

Classic Marinade

Perfect for steaks, chicken, and vegetables.

• 1 tbsp Worcestershire Sauce Powder
• 1/2 cup water
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp black pepper
  Mix and marinate for at least 30 minutes before grilling or roasting.

Savory Burger Blend

Enhance ground beef or plant-based patties.

• 1 lb ground beef
• 1 tbsp Worcestershire Sauce Powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp smoked paprika
  Mix, form patties, and cook as desired.

Bold BBQ Dry Rub

Great for ribs, pork, or roasted veggies.

• 1 tbsp Worcestershire Sauce Powder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp salt
  Rub onto meat before smoking, grilling, or roasting.

Versatile & Essential

This seasoning is ideal for dry rubs, soups, stews, and dressings. Whether enhancing a BBQ rub, spicing up a Bloody Mary mix, or seasoning chili, this blend adds bold, unmistakable depth.

Looking for more premium seasonings? Explore our full selection of spices and ingredients.

For more on the history and uses of Worcestershire sauce, visit Lea & Perrins’ official page.

Stock your pantry with Niblack Worcestershire Sauce Powder and bring rich, complex flavor to every meal!

Ingredients: Salt, Worcestershire Sauce (Vinegar, Sugar, Salt, Vegetable and Fruit (Onion, Tomato and Apple), Caramel Color, Spices and Yeast Extract), Maltodextrin, Spices, Caramel Color and Garlic Powder

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Description

Elevate your seafood dishes with the exquisite blend of Niblack Herbal Catfish and Trout Seasoning. Crafted specifically for catfish and trout, this seasoning combines a harmonious mix of herbs and spices to enhance the natural flavors of your catch.

Our unique blend includes aromatic fennel, savory onion, and earthy thyme, balanced with the subtle sweetness of bay leaf and the herbaceous notes of savory and sage. Marjoram and chives add a delicate, fresh finish, creating a well-rounded seasoning that perfectly complements the mild, tender meat of catfish and trout.

Whether you’re grilling, baking, or pan-frying, Niblack Herbal Catfish and Trout Seasoning ensures your seafood dishes are bursting with flavor.

Key Ingredients:

• Fennel: Adds a sweet, licorice-like flavor.
• Onion: Provides a savory, aromatic base.
• Thyme: Offers earthy, slightly minty notes.
• Bay Leaf: Enhances with subtle, aromatic sweetness.
• Savory: Imparts a peppery, herbaceous flavor.
• Sage: Contributes a warm, slightly peppery taste.
• Marjoram: Adds a delicate, sweet, and floral touch.
• Chives: Brings a mild onion flavor with a hint of freshness.

Usage Suggestions:

• Grilling: Rub generously on catfish or trout before grilling for a flavorful crust.
• Baking: Sprinkle over fish fillets before baking to infuse with herbal goodness.
• Pan-Frying: Use as a seasoning for pan-fried fish to enhance every bite.

Transform your seafood dishes with the balanced and aromatic flavors of Niblack Herbal Catfish and Trout Seasoning. Perfect for any seafood lover looking to add a gourmet touch to their meals.

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Check out our Instagram post and recipe below for this dish by Uprooted Vegan Cuisine.

Mediterranean Lentil Salad by Uprooted Vegan Cuisine 

* 2 cups cooked green lentils, freshly cooked from one cup dried lentils (of using canned for convenience, drain and rinse until no longer foaming)
* 3 Persian cucumber, chopped, about 1-1/2 cups
* 1 small-medium red bell pepper, diced
* 1 jalapeño, finely chopped (optional)
* 2 1/2 cups cherry tomatoes  slice in halves if large or leave whole if small ones
* 1 medium sized red onion, sliced
* 1 cup almond feta or 1 medium avocado diced
* 1/2 cup sun-dried julienne tomatoes, drained, olive oil preserved preferred
* 1 cup pitted Kalamata olives and green olives sliced ( I like to mix it up)
* 1/2 cup combined-freshly chopped mint, dill or basil leaves
* 1 cup freshly chopped parsley leaves

THE VINAIGRETTE
* 3-4 tablespoons your best cold pressed extra virgin olive oil or specialty oil-I love mushroom sage
* 3-4 tablespoons lemon juice
* 1/2 teaspoon Sumac powder
* 1/2 teaspoon red chili flakes
* 1 teaspoon Aleppo pepper (optional)
* 1 teaspoon zaatar
* 1 garlic clove, minced or grated
* Sea Beans and black pepper as needed

DIRECTIONS
* In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices.
* Soak the washed dried lentils for about 30 minutes in warm water. Cook them for 15-18 minutes until tender but not mushy. Drain completely and gently pat dry. Place the lentils back in a bowl and pour in 1/2 the vinaigrette and allow it to marinate for 15 minutes. Set aside.
* In a large salad bowl, mix the salad ingredients together chopped cucumber, bell pepper, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs.
* Add the marinating lentils to the bowl.
* Drizzle the remaining vinaigrette over the salad and mix gentle to coat. Add the almond feta or avocado. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
* When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed

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1 tsp dried = 1 Tbsp fresh Parsley.

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Recipes:

Parmesan Garlic Orzo (25 mins total)

Elegant Orzo with Wilted Spinach and Pine Nuts (30 mins)

Ingredients

1 (16 ounce) package uncooked Misko orzo

½ cup olive oil

2 tablespoons butter

½ teaspoon Niblack minced garlic

½ teaspoon Niblack dried basil

½ teaspoon Niblack crushed red pepper flakes

1 cup Niblack pine nuts

1 (10 ounce) bag baby spinach

⅛ cup balsamic vinegar

1 (8 ounce) package crumbled feta cheese

½ fresh tomato, chopped

salt to taste

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.

Step 2

Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.

Step 3

Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

Nutrition Facts

Per Serving: 550 calories; protein 17.4g; carbohydrates 49.1g; fat 32.5g; cholesterol 32.9mg; sodium 514.3mg.

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IngredientsTomatoes, Water, Zucchini, Yellow Squash, Onion, Carrots, Black Olives, Olive Oil, Red Bell Pepper, Capers, Garlic, Salt, Crushed Red Pepper, Parsley, Basil, Oregano, Black Pepper.

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