Dry Ranch Seasoning
I know, those silly little packets at the store are so tempting. But really, all you're buying are spices you most likely already have at home plus preservatives and fillers.
I know, those silly little packets at the store are so tempting. But really, all you're buying are spices you most likely already have at home plus preservatives and fillers.
- Carbohydrate 1.56514584134615 g
- Cholesterol 0 mg
- Fat 0.131428557692308 g
- Fiber 0.34752475712391 g
- Protein 0.384184110576923 g
- Saturated Fat 0.00923984134615385 g
- Serving Size 1 1 Serving (3g)
- Sodium 7.18682051282051 mg
- Sugar 1.21762108422224 g
- Trans Fat 0.0307410576923077 g
- Calories 8 calories
Step-by-step
- Combine all ingredients in a small bowl or empty spice jar.
- Store in an airtight container until ready to use.
The Chemistry of Dehydrated Herbs
Dried herbs require different ratios than fresh counterparts because dehydration concentrates volatile oils. This blend relies on parsley and dill as primary aromatics, balanced by heavy notes of garlic and onion powder. Salt acts as a desiccant, preventing clumping by absorbing stray ambient moisture before it degrades the ground spices. Whisking the ingredients together thoroughly distributes the fine powders evenly among the larger flakes, ensuring consistent flavor distribution across subsequent uses.
Storage and Longevity Parameters
Ground spices lose potency rapidly when exposed to ultraviolet light and oxygen. Transfer the mixed blend into an opaque, airtight glass jar immediately after combination. Stored in a dark pantry maintained below 70 degrees Fahrenheit, this seasoning retains optimal volatile compounds for up to six months. Older batches exhibit muted herbal characteristics due to the oxidation of dill and parsley compounds. Shake the container vigorously before measuring to redistribute any settled powders.
