#no salt spice blends

[saucdlownslow]

SAUC'D LOWNSLOW

Website: https://www.saucdlownslow.com

SAUC'D LOWNSLOW is a family-owned business specializing in all-natural, freshly ground spice blends, seasonings, salts, and Mayonnaise. Founded in 2020, they focus on providing high-quality, local, and affordable products. Their range includes unique blends like The Smoked Fennel Salt, The Not Chicken, Chicken Salt, and various spice rubs. They also offer private label blending services, catering to both businesses and individuals seeking customized products. Passionate about food education, SAUC'D LOWNSLOW aims to help customers create delicious food and find value in their culinary creations.

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[morethansalad]

Shiso Furikake (Japanese Rice Seasoning)

[guangchuans]

i want fries for dinner. so cool that i'm alive and can do whatever i want forever

[ashantisgarden]

Pumpkin Spiced Chai Bath Salts are back in the sh0p. This spicy and warming blend of bath salts sets the mood of autumn. Autumn items and more herbal creations and candles are available on my new website. Every order comes with a gift. Business and engagement have also been slow online, so feel free to share this post, too. For more details on everything in the sh0p, you can find the l!nk in my bi0.

IG: ashantisgarden

[unopenablebox]

after several days of planning i am FINALLY going to make some fried chicken and i am. so excited

[sidonius5]

𝘽𝙤𝙩𝙖𝙣𝙞𝙘𝙖𝙡 𝙃𝙞𝙜𝙝𝙗𝙖𝙡𝙡

[bengallemon]

fun fact:

if you blend a tub of cottage cheese with some lemon juice, some lime juice and your choice of seasonings you get a pretty kickass dip for crackers!

(the blending is essential to get rid of the texture bits in the cottage cheese, good for if you're like me and do not like that texture)

[rayholmes]

Spicy Rub for Seared Tuna Steaks A flavorful spice rub is applied to fresh tuna steaks before they are seared to a delicious medium-rare.

[sleepymccoy]

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg

[cantoufc]

Recipe for Herbed Pork Chops with Homemade Rub This homemade rub, which is made with a simple combination of herbs and spices, will spruce up pork chops. Anyone up for some dinnertime fried chops? 1 teaspoon ground cinnamon, 1/4 cup dried marjoram, 2 teaspoons vegetable oil or to taste, 4 boneless pork loin chops, 1 teaspoon salt, 2 tablespoons garlic powder, 1/3 cup dried parsley, 1/4 cup dried thyme, 3 tablespoons rubbed sage, 1 tablespoon canola oil, 2 tablespoons onion powder

[morethansalad]

Ethiopian Berbere Spice Blend

[fordragonfliesandme]

Easy How-to Dry Herbs Using an Elite Gourmet Food Dehydrator

[raiz-on]

Popcorn Seasoning This popcorn seasoning blend gives your popcorn a slightly smoky flavor thanks to the paprika and garlic salt.

[hellisnowlove]

Chicken Thigh - Grilled Harissa Chicken Thighs Chicken thighs are marinated with harissa seasoning, lemon juice, olive oil, and garlic, grilled, and served with a harissa-honey glaze which takes them over the top!

[edwardslostalchemy]

Okay okay okay okay so what I've noticed about some cooking videos I've watched, the person cooking only uses salt and pepper to season their food. And i mean, nothing wrong with that, but. SPICE things up ohmgggg there's so many spices and herbs to give flavor to food, I'm begging people to use more things other than salt and pepper.

Like I saw a video of someone cooking salmon. Only used salt and pepper. And I'm here like. That is your prerogative, but make use of other spices.

This is how I prepare salmon: either add the juice of an orange or a lemon to give it some good marinade. You can use both citrus fruits if you want, but I use whichever is available in my basket or I pick one over the other to change things up.

Next, I get my spices. I am not into hot foods, so I don't add any hot peppers or hot sauce. But I love certain spices. I add cumin, garlic powder, ground pepper, lemon pepper, and onion powder, in that order. Let the salmon rest for a bit. Then cook it on a pan with oil. It takes like 4-5 minutes to cook each side of the salmon, maybe a bit more depending on your stove, but I don't leave it for too long so it doesn't burn, and I check to see if it's cooked all the way by cutting it in half with my spatula because in this house, we care more about food being fully cooked over aesthetic. My dad brings out the hot sauce, the home made salsa mom makes, and the tartar sauce, and we can add those on the side so we don't cover the salmon with sauces after plating.

It tastes amazing. You don't even have to add the sauces at the end for it to taste good. I use ground pepper, but I never add salt. I don't recall ever pulling out the salt container to add it to salmon. Lemon pepper already has sodium and it gives it good flavor. I do NOT put limits on how much spice i add to the salmon; I put as much of each as I want and feel comfortable. Cumin can have a deliciously overwhelming smell and ground pepper makes me sneeze, but heck if I don't add them.

Sometimes if I feel fancy, i add oregano or parsley flakes, or cut onion and cook it with the salmon so it can give it flavor, too. I've added honey to it when my roommate suggested it. If I want the salmon to be a little red, I add paprika. Sometimes i just go HAM and add some more spices i have in my pantry. Give it flavor!!!

Don't stay in the same cycle of cooking. This is one reason it can become boring. Make it exciting. Idk about others, but only using salt and pepper is boring to me. I will use steak seasoning if it means using something new and different (and I have steak seasoning in my pantry, I will use it). Rub some cilantro on the salmon or some parsley or marinade it over night. SOMETHING. Just don't limit yourselves to salt and pepper.

[najia-cooks]

[ID: A decorative orange ceramic plate with a pyramid of green herbs and sesame seeds, topped with deep red sumac and more sesame seeds. End ID]

زعتر فلسطيني / Za'tar falastinia (Palestinian spice blend)

Za'tar (زَعْتَر; also transliterated "za'atar," "zaatar" and "zatar") is the name of a family of culinary herbs; it is also the name of a group of spice blends made by mixing these herbs with varying amounts of olive oil, sumac, salt, roasted sesame seeds, and other spices. Palestinian versions of za'tar often include caraway, aniseed, and roasted wheat alongside generous portions of sumac and sesame seeds. The resulting blend is bold, zesty, and aromatic, with a hint of floral sourness from the sumac, and notes of licorice and anise.

Za'tar is considered by Palestinians to have particular national, political, and personal importance, and exists as a symbol of both Israeli oppression and Palestinian home-making and resistance. Its major components, olive oil and wild thyme, are targeted by the settler state in large part due to their importance to ecology, identity, and trade in Palestine—settlers burn and raze Palestinian farmers' olive trees by the thousands each year. A 1977 Israeli law forbade the harvesting of wild herbs within its claimed borders, with violators of the law risking fines and confiscation, injury, and even death from shootings or land mines; in 2006, za'tar was further restricted, such that even its possession in the West Bank was met with confiscation and fines.

Despite the blanket ban on harvesting wild herbs (none of which are endangered), Arabs are the only ones to be charged and fined for the crime. Samir Naamnih calls the ban an attempt to "starve us out," given that foraging is a major source of food for many Palestinians, and that picking and selling herbs is often the sole form of income for impoverished families. Meanwhile, Israeli farmers have domesticated and farmed za'tar on expropriated Palestinian land, selling it (both the herb and the spice mixture) back to Palestinians, and later marketing it abroad as an "Israeli" blend; they thus profit from the ban on wild harvesting of the herb. This farming model, as well as the double standard regarding harvesting, refer back to an idea that Arabs are a primitive people unfit to own the land, because they did not cultivate or develop it as the settlers did (i.e., did not attempt to recreate a European landscape or European models of agriculture); colonizing and settling the land are cast as justified, and even righteous.

The importance of the ban on foraging goes beyond the economic. Raya Ziada, founder of an acroecology nonprofit based in Ramallah, noted in 2019 that "taking away access to [wild herbs] doesn't just debilitate our economy and compromise what we eat. It's symbolic." Za'tar serves variously as a symbol of Palestinians' connection to the land and to nature; of Israeli colonial dispossession and theft; of the Palestinian home ("It’s a sign of a Palestinian home that has za’tar in it"); and of resistance to the colonial regime, as many Palestinians have continued to forage herbs such as za'tar and akkoub in the decades since the 1977 ban. Resistance to oppression will continue as long as there is oppression.

Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

Za'tar (Origanum syriacum), 250g once dried (about 4 cups packed)

250g (1 2/3 cup) sesame seeds

170g (3/4 cup) Levantine sumac berries, or ground sumac (Rhus coriaria)

100g (1/2 cup) wheat berries (optional)

2 Tbsp olive oil

1 Tbsp aniseed (optional)

1/2 Tbsp caraway seeds (optional)

Levantine wild thyme (also known as Bible hyssop, Syrian oregano, and Lebanese oregano) may be purchased dried online. You may also be able to find some dried at a halal grocery store, where it will be labelled "زعتر" (za'tar) and "thym," "thyme," or "oregano." Check to make sure that what you're buying is just the herb and not the prepared mixture, which is also called "زعتر." Also ensure that what you're buying is not a product of Israel.

If you don't have access to Levantine thyme, Greek or Turkish oregano are good substitutes.

Wheat berries are the wheat kernel that is ground to produce flour. They may be available sold as "wheat berries" at a speciality health foods store. They may be omitted, or replaced with pre-ground whole wheat flour.

Instructions:

1. Harvest wild thyme and remove the stems from the leaves. Wash the leaves in a large bowl of water and pat dry; leave in a single layer in the sun for four days or so, until brittle. Skip this step if using pre-dried herbs.

2. Crumble leaves by rubbing them between the palms of your hands until they are very fine. Pass through a sieve or flour sifter into a large bowl, re-crumbling any leaves that are too coarse to get through.

Crumbling between the hands is an older method. You may also use a blender or food processor to grind the leaves.

3. Mix the sifted thyme with a drizzle of olive oil and work it between your hands until incorporated.

4. Briefly toast sumac berries, caraway seeds, and aniseed in a dry skillet over medium heat, then grind them to a fine powder in a mortar and pestle or a spice mill.

5. Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply golden brown.

6. (Optional) In a dry skillet on medium-low, toast wheat berries, stirring constantly, until they are deeply golden brown. Grind to a fine powder in a spice mill. If using ground flour, toast on low, stirring constantly, until browned.

Some people in the Levant bring their wheat to a local mill to be ground after toasting, as it produces a finer and more consistent texture.

7. Mix all ingredients together and work between your hands to incorporate.

Store za'tar in an airtight jar at room temperature. Mix with olive oil and use as a dipping sauce with bread.