Homemade Seasoning Blends Tips
Read these 41 Homemade Seasoning Blends Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Herb Supplements tips and hundreds of other topics.
Cajun Mix
5 Tablespoons paprika
2 Tablespoons granulated garlic
2 Tablespoons dried onion flakes
1&1/2 Teaspoons dried oregano
1&1/2 Teaspoons dried basil
1 Teaspoon cayenne powder
1&1/2 Teaspoons ground black pepper
Mix well. As you can see this is a no-salt recipe,
but salt may be added, of course, for flavoring.
Use for grilling meats, hearty fish such as swordfish,
tuna or salmon, or add to sour cream, yogurt, or mayonnaise
to make a spicy dip for chips or vegetables.
NoSalt Salt
Here's a good recipe for a salt substitute.
It does use kelp, which has trace amounts of sodium
chloride, much less than table salt.
3 Tablespoons dried basil
2 Tablespoons dried savory
2 Tablespoons celery seed
1 & 1/2 Tablespoons dried sage
1 Tablespoon dried thyme
1 Teaspoon powdered kelp (obtained at most health food stores)
1 Tablespoon dried marjoram
Powder the herbs in a grinder or blender. Store in
airtight container away from heat and light.
Use in soups, stews, eggs, meats, any recipes to
replace salt.
Homemade Basil Pesto
Make your own pesto at home and taste the true flavor
of this easy and delicious mix.
4 cups fresh basil leaves
4 - 6 cloves garlic
3/4 cup toasted pine nuts
1/2 cup fresh parsley leaves
1 Teaspoon salt (optional)
1 cup olive oil
3/4 cup freshly grated Parmesan
Place all ingredients except the oil and cheese in
a blender or food processor. Slowly, while blender or
processor is running, add the oil and process or blend
to a chunky paste. Do not overblend; you want this
to be chunky, not smooth. Add more oil if needed. Fold
in the cheese and store this up to a week in the
refrigerator, or for several months in the freezer, in
an airtight container.
Use as a spread on tomato halves or slices, and broil.
Mix with oil and vinegar for an instant and tasty salad dressing.
Mix with bread crumbs to use as a filling for chicken.
Stuff mushrooms with the bread crumb mixture.
Serve over pasta.
Rice Seasoning Mix
Try this wonderful blend of herbs and spices in your
next rice dish. Very tasty!
2 Tablespoons dried basil
2 Tablespoons chicken bouillon granules
2 Tablespoons dried parsley
2 Teaspoons onion powder
3/4 Teaspoon garlic powder
1/4 Teaspoon dried thyme
Mix and store in glass container with airtight lid.
Use in rice dishes, such as:
Rice Pilaf with Homemade Rice Seasoning Mix
1&1/2 cups uncooked long grain rice
3&1/2 Tablespoons Rice Seasoning Mix
10 strands of uncooked spaghetti noodles, broken into 1/2 inch pieces
2&1/2 cups water
1 Tablespoon butter
Mix rice blend with rice and pasta pieces. Add water
and butter and stir. Bring to a boil, reduce heat,
cover, and simmer for about 20 minutes, stirring occasionally.
Better Than Salt Mix
This recipe was given to me by a friend who got it
from a book she has lost track of. If anyone knows
the source, please let me know, it's a great no salt
recipe and the creator should be acknowledged!
3 dried bay leaves, broken up
4 Tablespoons onion powder
4 Tablespoons dried oregano leaves
1 Tablespoon dried lemon zest
4 Teaspoons ground dried savory
4 Teaspoons garlic powder
4 Teaspoons dried basil
4 Teaspoons dried marjoram
2 Teaspoons dried rosemary
1 Teaspoon dried sage
1 Teaspoon dried thyme leaves
1 Teaspoon ground black pepper
Grind everything fine, or crush to a coarse powder
with a mortar and pestle. Use in a large-holed shaker,
and store in an airtight container away from heat and light.
Use on salads, sliced tomatoes, meats, eggs, and fish.
All Purpose Soup Seasoning
You must try this, it's quite good. It can even make a
bland can of soup taste decent. The lemon is barely there, mainly it brings
out the flavors of your soup to the Nth degree. Great
mix to have on hand.
2 Tablespoons dried parsley
1 Tablespoon dried thyme
1/2 Tablespoon dried marjoram
1/2 Tablespoon dried chervil
1/2 Tablespoon dried basil
1/2 Tablespoon celery seed
1 Teaspoon dried rosemary
1 Teaspoon dried savory
1 Teaspoon dried lemon zest (this is important!)
Mix all herbs well, and store in an airtight container,
away from heat and light.
Use in soups, homemade or canned, stocks, stews, and
even tomato sauces. Excellent!
NoSalt Herbal Flavoring
This is a favorite of mine, and I use it to make delicious herb butter for hot rolls or breads, as well as a general seasoning for everything on the table.
You can also mix this blend with a bit of salt, for
an even greater taste with a still greatly reduced
salt intake. For the herb butter, just mix 1/4 cup
of this mix with 1 stick butter. It's great on fish, too.
6 Tablespoons dried parsley
4 Tablespoons onion powder
4 Tablespoons dried oregano
2 Tablespoons dried basil
2 Teaspoons garlic powder
1 Teaspoon dried rosemary
1 Teaspoon dried sage
1 Teaspoon dried thyme
1/2 Teaspoon cayenne pepper
Grind all ingredients well in a grinder or blender.
Use with a large-holed shaker.
Italian Herb Mix for Breads
Fast and easy way to add that herbal flavor to your
garlic bread, bruschetta, or even biscuits.
1/4 cup dried garlic granules
1/4 cup dried basil
1/4 cup dried parsley
1/4 cup dried minced garlic
1 Tablespoon paprika
1 Teaspoon ground black pepper
1/2 Teaspoon ground red pepper (optional)
Mix well, label, and store in glass jar with airtight
lid, away from heat or light.
Uses:
Mix 2 tablespoons into 1/2 lb. softened butter or 1/2
cup olive oil to spread on garlic bread, pizza, or
sauteed vegetables and pasta. Mix 2 tablespoons with
1/2 lb. butter, spread on a cut loaf of bread and
sprinkle with parmesan or romano, broil a few minutes
until lightly browned. Use your imagination; this
recipe lends itself to many recipes!
Black Olive/Rosemary Pesto
Want pesto but out of basil? Here you go!
1/3 cup fresh rosemary leaves
1 cup fresh parsley leaves
2 - 3 cloves garlic
1/2 cup walnuts
1/2 cup black olives, pitted
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
Add all ingredients except oil and cheese to blender or
processor, then slowly, as the blender is running, add
the oil and process to a chunky paste. Do not overprocess.
Fold in cheese and store for one week in the refrigerator,
or up to several months in the freezer in an airtight
container.
Use with lamb, cooked meats as a spread or with the drippings
for a great sauce, goes well with red meats and mushrooms, too.
All Purpose Meat Blend
Use this delicious blend on all kinds of meats and
poultry.
2 parts rubbed sage
2 parts dried marjoram
1 part dried oregano
1 part dried basil
1 part dried thyme
1 part dried rosemary
1/2 part dried French tarragon
3 parts crumbled bay leaf
Mix all ingredients and store in an airtight, glass
container. **Discard bay leaf pieces before eating!
South of the Border Meat Marinade
Use this on grilled steaks, roasts, kabobs, any beef
recipe for a great Mexican flavoring.
1/2 Teaspoon salt
2&1/2 Teaspoons dried cumin
2&1/2 Teaspoons dried oregano
2&1/2 Teaspoons ground chili pepper
2&1/2 Teaspoons ground cloves
2&1/2 Teaspoons cinnamon
2&1/2 Teaspoons ground black pepper
1 Teaspoon garlic powder
Blend all ingredients well. Mix 3 teaspoons with 1/2 cup
chopped onion, 1 tablespoon olive oil, and a cup of
red wine vinegar. This will marinate 1 lb. of beef.
* Please Read Me
Part of the challenge of creating delicious ethnic
dishes at home involves getting the spices right.
These ethnic blend recipes will give you a head start, and a chance
to get creative in the kitchen.
You should be able to find most ingredients in your
local market's ethnic or gourmet sections or health food
stores. These blends will impart a richer, true flavor
to your dishes, because you're mixing the blends yourself,
as opposed to mixes that may have sat for years at
the market.
Poultry Seasoning
Here is a great mix for poultry, and also makes a
great gift. Pack it in small jars, wrap in colorful
cellophane, and tie a ribbon with the recipe included!
2 cups dried parsley
1 cup dried sage, crumbled
1/2 cup dried summer savory
1/2 cup dried rosemary
1/4 cup dried lovage
1/4 cup dried marjoram
1 Teaspoon freshly ground pepper
1 Teaspoon dried onion powder
Mix well, store in an airtight container in a dark, cool place.
Use to season poultry, casseroles, and stuffings.
Classic Italian Herb Blend II
This is another great Italian herb mix to make at home.
It's really good to use as an instant spaghetti sauce
seasoning, as well as to flavor pizza sauces, meatballs,
pasta salad, garlic bread, and salad dressing.
1 cup dried basil
1 cup dried parsley
1/2 cup dried Greek oregano
1/2 cup dried minced onion
1/4 cup dried thyme
1/2 cup dried minced garlic
1/8 cup crushed mild dried chile peppers
1 Tablespoon ground black pepper
1 Tablespoon dried sage
(Note that no salt is used)
Mix all ingredients in large bowl and mix it well. Keep
this in an airtight glass container in a cupboard or dark
place to prevent fading and loss of flavor.
Try a teaspoon of this mix with 1 cup tomatoes cooked
for 15 minutes for a delicious pasta/spaghetti sauce.
Taco Seasoning Mix
1/4 cup dried onion flakes
4 Teaspoons cornstarch
4 Tablespoons chili powder
3 Teaspoons ground cumin
3 Teaspoons dried garlic flakes
2 Teaspoons beef bouillon powder
1&1/2 Teaspoons dried oregano
2 Tablespoons salt (optional)
Mix all ingredients and grind in a blender or grinder
to a semi-fine blend. For beef tacos, use 3 tablespoons
of the mix and 1/4 cup of water to each pound of burger.
Cook 15 minutes, adding more water if needed.
No Salt-Salt for Popcorn
Get your kids off the salt habit! They'll love this
on popcorn.
1/4 cup dried basil
1/4 cup dried marjoram
1/4 cup dried thyme
1/2 cup nutritional yeast powder
1 cup cheddar cheese powder
1/4 cup garlic powder
1/8 cup kelp powder
In a grinder, grind the herbs (basil, marjoram and thyme)
and mix well with the rest of the ingredients. Store
in an airtight glass container away from heat and light.
Sprinkle on lightly buttered popcorn.
NoSalt Meat Salt
Great flavor on steaks, chops, burgers and chicken.
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon Italian Seasoning
1 Teaspoon dried oregano
1 Teaspoon paprika
1 Teaspoon dried parsley flakes
1 Teaspoon dried tarragon
Grind fine, place in large-holed shaker. Use at the table
to replace salt, sprinkle on meats before cooking.
Hot and Spicy Curry Powder Mix
4 Tablespoons dried coriander
2 Tablespoons ground turmeric
1&1/2 Tablespoons ground cumin
1 Tablespoon ground fenugreek
1&1/2 Teaspoons ground black pepper
1&1/2 Teaspoons ground ginger
1&1/2 Teaspoons ground, dried red chile
1&1/2 Teaspoons poppy seeds
3/4 Teaspoon dried mustard
1/2 Teaspoon ground cardamom
Blend well and store in an airtight container away from
heat and light. Use this pungent curry to flavor meat
dishes.
A Mild Curry Blend
This is a sweet, fruity, anise scented curry mix.
6 Tablespoons dried coriander
1&1/2 Tablespoons ground turmeric
1&1/2 Tablespoons ground fenugreek
1&1/2 Tablespoons ground cumin
1&1/2 Teaspoons ground cloves
1&1/2 Teaspoons ground cardamom
1/8 Teaspoon cayenne powder
Blend well and store in airtight container away from
heat and light. Use with delicately flavored dishes
such as fish, vegetables, and even on fruits.
All Purpose Blend For Long Cooking Recipes
Use this great mix of herbs in rice dishes, soups,
stews, and casseroles.
3 Tablespoons dried oregano
2 Tablespoons dried sage
1 Tablespoon dried horseradish leaves
1 Tablespoon dried savory
1 Teaspoon dried chive flowers
1/2 Teaspoon dried Russian tarragon
1/2 Teaspoon dried lavender
1/2 Teaspoon dried opal basil
(If Russian tarragon and opal basil are hard to find,
use any tarragon or basil)
Mix well and store in airtight container. Keep from
heat and light. This is really good to have on hand.
Toss a bit into stews and soups, the flavors really
will last no matter how long you cook it.
Herbal Thai Seasoning Mix
If you enjoy Thai food, mix up this blend and use
to create some authentic and flavorful dishes.
4 Tablespoons dried mint
2 Tablespoons dried lemon zest
4 Teaspoons ground white pepper
2 Teaspoons ground black pepper
2 Teaspoons dried lemongrass
1/4 Teaspoon ground cumin
1/2 Teaspoon cayenne powder
Mix and grind finely in a blender or grinder. Store in an airtight jar, away from heat and light.
Use to make Thai recipes, including:
Thai Roll Ups
A great finger food/appetizer
1/2 lb. ground chicken
3 cloves garlic, minced
4-6 Tablespoons chicken broth
2 Tablespoons green onion, finely chopped
1 Tablespoon fresh cilantro, finely chopped
1 Tablespoon Herbal Thai Seasoning Mix
3 Tablespoons lime juice
1 Tablespoon Nam Pla (fish sauce)
12 lettuce leaves, washed and dried
Heat 2 Tablespoons broth to a boil in saute pan. Add chicken
and garlic, stir fry. Keep adding broth as needed till
chicken is cooked. Remove from heat and mix in onions,
herbs, lime and fish sauce. Mix well, spoon onto
lettuce leaves, wrap up sides, then roll up, and eat
with fingers. Delicious and easy!
Chorizo Sausage Seasoning Blend
Make your own chorizo! It's easy and delicious.
This recipe will make about 1/2 cup, enough to season
2&1/2 lbs. of lean pork sausage.
1/4 cup ground chili pepper, mild or hot, up to you
2 Teaspoons garlic powder
2 Teaspoons onion powder
1&1/2 Teaspoons ground cumin
1 Teaspoon dried oregano
1 Teaspoon ground cinnamon
1 Teaspoon salt
Mix all ingredients well, and then blend it with:
1/2 cup cider vinegar
1/4 cup Tequila
and 2&1/2 lbs. lean pork sausage.
Zucchini Saver
Are you inundated every year with zucchini? Are you
tired of trying to pawn it off on neighbors, friends,
and unsuspecting family members? Look no further, this blend is so good with zucchini, you will want to hoard the harvest all to yourself.
8 Tablespoons dried parsley
4 Tablespoons dried chives
1 Teaspoon dried basil
1 Teaspoon dried marjoram
1 Teaspoon dried oregano
1 Teaspoon dried thyme
1/2 Teaspoon celery seed
Mix well and store in an airtight container away
from heat and light.
Use to flavor any zucchini recipe.
Mix with bread crumbs to make breaded slices of
zucchini for frying or baking.
Works well with summer squashes and tomato dishes.
Toss with some thinly sliced zucchini, tomatoes, etc, and let sit for awhile. Use a bit of olive oil if you want. Experiment!
The best time to have this around is of course at
the end of summer.
The Best Chicken Curry
This truly is the best chicken curry I've ever tasted.
4 Tablespoons olive oil
2 onions, chopped
4 Tablespoons mild or hot curry powder, your choice
1 cup chicken broth
4 cups cooked chicken, cubed
2 cups fresh pineapple chunks (you may use canned but it's not as good!)
2 bananas, sliced
1 green apple, chopped
1 cup shredded coconut, not the sweetened stuff
1/2 cup chopped almonds
1/2 cup mango chutney
1 cucumber, chopped
1 Tablespoon lemon juice
1 cup half-and-half
First prepare all the chopped and sliced ingredients.
Saute the onion in the oil for about 5 minutes, then add
curry powder and cook for another 3 minutes or so. Add
the broth and everything else except for the half-and-half,
reduce heat, and cook covered for 2 minutes, until the
fruit is just barely tender. Stir in the half-and-half
just before serving. Serve with white rice. Delicious!
Jamaican Blend
This is a spicy rub for meats and fish.
6 Tablespoons ground allspice
3 Teaspoons ground black pepper
1&1/2 Teaspoons ground nutmeg
1&1/2 Teaspoons ground cinnamon
1&1/2 Teaspoons salt (optional)
1/2 Teaspoon lemon zest (optional)
Mix all ingredients well. Use 2-3 Tablespoons of this rub
with 1 jalapeno pepper, cored, seeded, and chopped,
1 Tablespoon fresh ginger, grated, 2 cloves crushed garlic,
and 2 Tablespoons vegetable oil. Rub onto fish, beef, lamb
and pork. Preferable cooking method is grilling.
White Lightning Chili Powder Blend
This chili powder recipe is delicious! Although there
are many ingredients, take the time to create it and
have it on hand, you'll be glad you did.
16 dried chile pequines, whole (if you can't find chili pequines, use dried cayennes or chili peppers and use 1/2 of the amount specified)
3 Tablespoons chili powder (commercial, dark, and salt-free)
4 Teaspoons cayenne powder
4 Teaspoons paprika
1&1/2 Teaspoons garlic granules (not powder)
1&1/2 Teaspoons onion granules
1 Teaspoon dried oregano
1 Teaspoon dried rosemary leaves, whole (to dry whole fresh herbs, place on cookie sheet in a 150 degree oven for 30 minutes before using in blends)
1 Teaspoon black peppercorns, whole
1 Teaspoon cumin seeds, whole
1/2 Teaspoon dried Mexican oregano
1/2 Teaspoon juniper berries, whole
1/2 Teaspoon ground ginger
1/2 Teaspoon coriander seeds, whole
1/4 Teaspoon dried epazote leaf
Mix all ingredients and grind in a coffee grinder to a
powder, or just leave it unground and grind as needed
in recipes. Use in mashed avocado for a great guacamole,
in beef or chicken to make tacos, and of course in your
chili recipes.
Thai Blend
Combine dried mint, lemon zest, white pepper, lemongrass, cumin and cayenne powder to create a wonderful herbal blend reminiscent of your favorite Thai cooking.
One Spicy Meatball Mix
Have this on hand to make quick work of delicious Italian
flavored meatballs. It can also be used of course by
vegetarians on pasta and vegetables such as summer squash.
1/2 cup dried chives
1/4 cup dried basil
1/4 cup dried lovage
1 Tablespoon dried oregano
1 Tablespoon dried thyme
1/2 Teaspoon ground nutmeg
Mix well and store in airtight container, away from
heat and light.
For meatballs, mix about 2/3 cup of this mix with
1 tablespoon freshly chopped jalapeno pepper (optional),
add 1 lb. ground beef or pork and form into meatballs.
Cook as usual. This couldn't be easier!
Italian Herb Pasta Seasoning
This is a classic blend of Italian herbs for pasta.
3 Tablespoons dried basil
3 Tablespoons dried parsley
3 Tablespoons dried oregano
1 Tablespoon garlic granules
Mix well and store in airtight container. When adding
to foods, crush with fingers.
Try mixing 1 cup of this blend with 1/4 cup melted
butter or olive oil. Toss with warm pasta. Delicioso!
Three-Herb Blends
Try mixing these herbs to use with cheeses, fish, omelettes, salads, soups and stews, and vegetables.
1. 1 Teaspoon dried basil, 1/2 Teaspoon dried marjoram, 1/2 Teaspoon freshly chopped chives.
2. 1/2 Teaspoon dried borage, 1/4 Teaspoon burnet, 1/2 Teaspoon chopped chives.
3. 1 Teaspoon dried burnet, 1 Teaspoon dried thyme, 2 Teaspoons freshly minced parsley.
4. 1 Tablespoon minced celery, 1 Teaspoon freshly minced burnet, 1 Teaspoon freshly minced parsley
5. 1 Teaspoon dried chervil, 1/2 Teaspoon dried parsley, 1/2 Teaspoon chopped chives.
6. 1 Tablespoon freshly minced lovage, 1 Teaspoon freshly minced parsley, 1/4 Teaspoon dried oregano.
7. 1 Teaspoon freshly minced sweet marjoram, 1 Teaspoon freshly minced parsley, 1/2 Teaspoon dried rosemary.
Salt Substitute Sesame Blend
Rich in flavor, using sea vegetables that do have
trace amounts of sodium chloride, this is a wonderful
flavor to add to salads, greens, vegetables, and
casseroles.
1 cup sesame seeds
1 Tablespoon garlic powder
1 Tablespoon dulse flakes (find at health food stores)
1 Tablespoon celery seed
1 Tablespoon dried alfalfa
1 Tablespoon dried parsley
Roast the sesame seeds in a heavy pan over medium heat,
for just a few minutes and stirring constantly, until
they are lightly browned.
Pour into a grinder or blender, add all other ingredients.
Grind to desired texture and store in an airtight container.
*If you can't find dulse flakes, try using an equal
amount of hiihiki (ground), or a pinch of kelp powder.
* Introduction
Use these meat and seafood mixes in many ways.
Rub onto meats and poultry an hour or so before cooking.
Use in butters or oils as a baste. Sprinkle on steaks
or roasts before grilling or cooking. Mix into breadcrumbs
before coating chops, fish, or poultry. Marinade
your meats and seafood prior to cooking in oils, vinegars,
and these mixes. Try them in your sauces
to go along with the meat or seafood, as well. Be creative!
Homemade Fines Herbes Mix
This works well as a replacement for bottled and sold
at the market jars of Fines Herbes. Try 1/2 teaspoon
of this mixture to flavor ragouts, soups, and
stews. For beef and pork roasts or steaks, sprinkle
with the mix before cooking. Use a mortar and pestle
for pulverizing/powdering your dried herbs.
1 Tablespoon pulverized thyme
1 Tablespoon pulverized summer savory
1 Tablespoon pulverized sweet marjoram
1 Tablespoon pulverized dried parsley
1 Tablespoon powdered sage
1 Tablespoon grated lemon rind
1 Tablespoon celery seed
6 bay leaves, crushed
Mix well. Pack in small jars and seal tightly. Keep
from heat and light.
No Salt Rub for Roasting Meats & Poultry
2 Teaspoons dried rosemary
1 Teaspoon dried marjoram
1 Teaspoon dried thyme
1 Teaspoon dried savory
1 Teaspoon dried basil
Grind and mix well, use as a rub for roasting, grilling
or frying chicken.
Basic Salty Kick
To create you own herbal salt free blend, the only thing you need is imagination and some sort of seaweed! That's right, try Hijiki, Dulse or Kelp as an ingredient and then add your other favorite herbs for a naturally healthy and salty tasting blend.
Salt Free Herb
1 Tablespoon dried basil
1 Tablespoon dried parsley
1 Tablespoon dried savory
1 Tablespoon dried marjoram
1 Teaspoon dried sweet paprika
1 Teaspoon onion granules (not the powder)
1 Teaspoon ground rosemary
1 Teaspoon powdered milk (helps to keep it from caking)
Finely grind all ingredients and mix together well.
Keep in airtight container, away from heat and light.
Use in place of salt.
Quatre Epices (Four Spices)
This is a great blend for a salt-free recipe of the classic
meat seasoning, and couldn't be easier.
5 Tablespoons freshly ground black pepper
2 Tablespoons cayenne pepper
2 Tablespoons ground ginger
1 Tablespoon ground cloves
Mix well and store in an airtight container. Sprinkle
on meats and use in pates.
Pizza Blend
This is great on pizza!
2 Tablespoons dried oregano
1 Tablespoon dried basil
1/2 Tablespoon fennel seeds, crushed
1/2 Tablespoon dried thyme
1 Teaspoon garlic granules
1 Tablespoon cayenne pepper flakes
Mix well and store in airtight jar, away from heat
and light. Sprinkle on pizza or anything that needs
a bit of a pick up. Chili, spaghetti, soups, etc.
Popcorn, Poultry, and Pasta
Use this versatile mix on all three to replace salt. Delicious.
3 Tablespoons dried marjoram
3 Tablespoons dried savory
2 Tablespoons dried thyme
2 Tablespoons garlic powder
2 Tablespoons kelp powder
1 Tablespoon dried basil
1/3 Tablespoon cayenne powder
2 Tablespoons dried lemon peel (Optional)
Grind all ingredients fine, mix well and store in an
airtight container.
* Please Read First
These are not the only blends in this category that
use no salt; but they are the only ones created solely
to be used to replace salt in a recipe.
These recipes will need to be ground finely, so that
the mix can be shaken through either small or wide-holed
shakers/jars. Use a coffee grinder or mortar and pestle
if your arms need a workout.
Please Note! If you are on a No Salt Diet, as opposed to a Low Salt Diet, a few of these
recipes use sea vegetables that contain sodium chloride.
The amount of sodium chloride in the total recipe is
much less than regular table or sea salt, and it also
holds many valuable trace minerals the body needs.
Herbes de Provence
This is a classic French blend, good in anything with
tomatoes and especially good with lamb.
4 Tablespoons dried thyme
2 Tablespoons dried marjoram
1 Tablespoon dried rosemary
1 Tablespoon dried savory
2 Teaspoons dried lavender flowers
1 Teaspoon fennel seeds
Mix well and store in an airtight container, away from
light and heat.
| Guru Spotlight |
| Susan Sayour |
