Bragg Live Food Products
Box 7, Santa Barbara, CA, 93102, www.bragg.com
HERB AND SPICE SEASONING
A favorite of Paul C. Bragg himself, Bragg’s Certified Organic Sprinkle Seasoning blends 24 herbs and spices for added flavor to all kinds of snacks, meals and recipes. The sprinkle includes the typical rosemary, tarragon, sage, oregano, onion, garlic and basil, but with a special addition of Bragg’s own Organic Apple Cider Vinegar and Bragg Organic Extra Virgin Olive Oil. It is kosher and gluten-free, and has a three-year shelf life without needing refrigeration. All Bragg seasonings come with convenient shaker tops.
SEA KELP SEASONING
The kelp harvested for Bragg’s Organic Sea Kelp Delight Seasoning comes from the Atlantic Ocean waters near Iceland; the mineral-rich kelp is then blended with 24 herbs and spices to be sprinkled over foods, and is suited for low-sodium diets as it only contains 19 mg of sodium per ¼ teaspoon serving. It is also gluten-free and contains 15 amino acids: arginine, aspartic, lysine, glutamic, serine, threonine, alanine, glycine, proline, isoleucine, methionine, valine, phenylalanine, tyrosine and leucine. It does not contain artificial color, flavor or preservatives.
NUTRITIONAL YEAST SEASONING
Bragg offers a versatile ingredient for the kitchen: Premium Nutritional Yeast Seasoning, a low-sodium, cholesterol-free seasoning with a “cheese-like” flavor high in protein, minerals and vitamins, like B-12, folic acid, zinc and selenium. Bragg derives its yeast from strains of Saccharomyces cerevisiae, grown on mixtures of beet and cane molasses then dried on roller drum dryers. Individuals who have trouble digesting yeasted or fermented foods will have no difficulty with this seasoning as Bragg uses inactive yeast for its seasoning. It is sugar-, dairy- and gluten-free, vegan and naturally low in fat and sodium. Bragg’s Premium Nutritional Yeast Seasoning can be used as a condiment or in recipes; the company suggests sprinkling some on salads, vegetables, potatoes, soups, dips and smoothies for added flavor and nutrition.
Published in WholeFoods Magazine, December 2012