Spicy Herb Seasoning Recipes

SPICY HERB SEASONING

Spicy Herb Seasoning image

Keep this mixture in salt shakers to serve instead of salt. Excellent for a salt-free diet!!

Provided by sal

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 30

Number Of Ingredients 13

Ingredients

1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 teaspoons dried basil
2 teaspoons ground savory
2 teaspoons onion powder
2 teaspoons dried sage
1 teaspoon grated lemon zest
2 teaspoons ground mace
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons dried marjoram
2 teaspoons ground black pepper
1 teaspoon paprika

Steps:

Crush or grind all the ingredients together. Let stand at least overnight before using. Keep this mixture in an airtight container.

Nutrition Facts : Calories 4.7 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 0.2 g

SALT-FREE SPICY HERB SEASONING BLEND

Salt-Free Spicy Herb Seasoning Blend image

This delicious, spicy seasoning blend is wonderful on anything from meats to fish to veggies and even popcorn! Because the ingredients are those most of us always have on hand, it's a cinch to whip up. Enjoy!

Provided by Christina

Categories Everyday Cooking

Time 10m

Yield 64

Number Of Ingredients 10

Ingredients

4 teaspoons sesame seeds
2 teaspoons celery seed
2 teaspoons Italian seasoning
2 teaspoons dried parsley flakes
1 teaspoon poppy seeds
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon red pepper flakes
¾ teaspoon granulated garlic powder
¾ teaspoon paprika

Steps:

Mix sesame seeds, celery seed, Italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 2.3 calories, Carbohydrate 0.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.3 mg

ZHOUG (SPICY HERB SAUCE)

Zhoug (Spicy Herb Sauce) image

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Provided by Ana Sortun

Categories Sauce Chile Pepper Cilantro Garlic Coriander Cumin

Yield Makes 1 1/4 cups

Number Of Ingredients 9

Ingredients

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

Steps:

Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

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