Herb Seasonings
Herbs and spices are the answer to improving the natural flavors in food without using salt. I am posting mixtures to use for meats, poultry, fish, vegetables, soups, and salads. Other mixtures are Saltless Suprise, Spicy Seasoning, and Spicy Blend. Try and enjoy salt free.
Herbs and spices are the answer to improving the natural flavors in food without using salt. I am posting mixtures to use for meats, poultry, fish, vegetables, soups, and salads. Other mixtures are Saltless Suprise, Spicy Seasoning, and Spicy Blend. Try and enjoy salt free.
- Carbohydrate 11.9012225 g
- Cholesterol 0 mg
- Fat 3.654745 g
- Fiber 2.21926251000166 g
- Protein 3.3353825 g
- Saturated Fat 0.3280735 g
- Serving Size 1 1 recipe (23g)
- Sodium 27.048125 mg
- Sugar 9.68195998999834 g
- Trans Fat 0.505818375 g
- Calories 81 calories
Step-by-step
- Ingredients : 2 tablespoons onion powder, 1 teaspoon celery seed, 2 tablespoons dill weed dried, 1/4 teaspoon dried oregano leaves crumbled, 1 pinch pepper, black freshly ground
The ingredient list omits the physical state of the spices. Whole seeds and flaky leaves must be reduced to a uniform particle size to distribute evenly across food. Uniformity prevents harsh pockets of concentrated flavor.
Grinding and Storing Botanicals
Crush the celery seed using a mortar and pestle before mixing it with the powders. Whole celery seed retains volatile oils better than pre-ground varieties, but it must be fractured to release them. Combine the components in an airtight glass jar. Store the container in a dark cupboard kept below 21 degrees Celsius. Keep moisture away from the opening to prevent clumping within the dried dill weed. This dry blend remains potent for up to six months if sealed correctly.
- If celery seed is unavailable, substitute ground caraway at a 1:1 ratio.
- Use a fine mesh sieve to remove stubborn whole fragments if the texture feels too coarse.
- Discard the mixture if persistent humidity causes caking or mold growth.
