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    You are in: Home / Cookbooks / Herbal Concoctions and Seasonings Too!
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    123 recipes in

    Herbal Concoctions and Seasonings Too!

    I love using herbs, so I have put together a cookbook with my recipes using them. I have also included recipes using seasonings.
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    Hawaij is the name of the Yemeni spice mix which is used in a lot of popular dishes. It is especially essential to meat dishes of any kind and broths. You can buy it in the market in Yemen and you might find it in Arab markets in international cities. One advantage to making it fresh is that it is so much more potent. You can also change the ratio of the spices a little if you prefer. This recipe is a little different from the one posted on here already.

    Recipe #513600

    Recipe #513587

    If you're a fan of "Spike", try making your own! Bryanna made this recently Ifrom the ingredient list on the bottle of commercial Spike seasoning. This was really popular during the 70's. From VeganFeastKitchen.

    Recipe #509072

    This stuff is addictive and the uses are endless! Here are some uses for Bacon Salt: on corn on the cob, popcorn and homemade oven-fries; seitan steaks; in BBQ sauces; in marinades for seitan TVP and tofu; in dips, spreads, and vegan mayonnaise; in baked beans; in salad dressings and on salads; as a seasoning in homemade seitan products; in mashed potatoes; on scrambled tofu; in eggless egg salad (made with tofu); roll tofu pieces in it and pan-fry; mix with olive oil for a French bread dip; on potatoes; in potato salad; on or in veggie burgers; on a grilled (vegan) cheese sandwich; with vegan cream cheese and/or vegan sour cream as a dip or spread; on steamed or grilled or roasted veggies; on pasta with a thin creamy sauce (a sort of vegan carbonara); on grits; in vegan mac'n'cheeze; on many types of sandwiches; in soups (or on them); on homemade potato crisps (chips) or other veggie crisps-- kale chips, maybe?-- I'm sure that's just the beginning! From theKitchn.One teaspoon equals 1 serving. (IMPORTANT NOTE: The texture of this salt is a bit like kosher salt— so, if you use a granulated salt, you need to use less, and if you use a coarse crystal salt you need to use more)

    Recipe #508965

    Seasoning mixtures of this kind(Baharat Karisimi) are common in kitchens throughout Turkey. Use this spice mix for lamb, rice, in flatbreads, etc. From Saveur magazine.

    Recipe #508868

    Chat/Chatpati spice mix is a mix of hot and tangy spices that can be used to spice up snack, salads, fruit salads and even curries. In Bangladesh, chat mix is used heavily in the food served by street vendors – the ubiquitous fuchka and chatpati vans that one sees everywhere. From virtualbangladesh.com

    Recipe #508746

    The distinct aroma of Bengali cuisine comes from the blend of spices known as panch phoron. Panch means “five” and phoron is “flavor”. Panch phoron is a blend of flavorful seeds: the green fennel, yellow mustard, black nigella, golden fenugreek and brown cumin. The ingredients are generally added in equal proportions, though this can vary according to taste. Nigella seeds are about the size of sesame seeds. The seeds appear often in East Indian Cooking. Their flavor is enhanced by heating or baking. If you can't find nigella seeds, I have given a substitue that will give you a good likeness of the oniony, sour taste. If you are looking for the color, you can add some black sesame seeds. From virtualbangladesh.com.

    Recipe #508741

    Standard Libyan cuisine consists of soups, seafood, pasta, and fruit. A particular favorite is what we would associate as ketchup or hot sauce is called, harissa. It looks a little like ketchup, but smells really spicy. Once you get a little dab on some bread you can’t stop going back for more. It’s addictive. In North Africa, they put it on everything – fried eggs for breakfast, salad, and fish. The most common means is to put it on fresh flatbread. From Climbing Grier Mountain.

    Recipe #506121

    This is a variation on Indian garam masala, enjoyed in the Seychelles traditional coconut fish curry. The heat is fairly mild, but can be quite hot if you add more chili powder. Great in curries or on fish. The Seychelles are a group of 115 islands, only a few inhabited, in the Indian Ocean that lie off the coast of East Africa, northeast of Madagascar. Recipe adapted from Global Table Adventure.

    Recipe #506021

    I'm told every household in Puerto Rico has a bottle of pique on the table. And every family has their own version. You can use any hot peppers you like, according to your heat tolerance. All measurements are adjustable to your taste. You will need 1 clean, empty glass bottle of about 12-ounce capacity with a tight fitting lid(In Puerto Rico they traditionally use rum bottles). If there is a removable plastic shaker top, that is even better! Remove the shaker top prior to filling and set aside. An empty rice wine vinegar bottle works very well.

    Recipe #504105

    Sweet crunchy corn gets a little kick with this zesty corn topper.

    Recipe #503299

    In the Dominican Republic, sofrito can be made any number of ways. Here is a version using tomatillos that is so good. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. Adapted from Global Table Adventure.

    Recipe #503345

    From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.

    Recipe #503269

    In the Cayman islands, they dry their limes and lemons and use them to season the abundant seafood that is caught and eaten. Also good with rice, beans, and vegetables. Recipe from Caribbean Choice.

    Recipe #502285

    This is good on popcorn, hard boiled eggs, fried eggs, grilled corn, french fries, avocado, edamame, steak, anything you would put hot sauce on. If you feel adventurous, you might even sprinkle it on chocolate truffles! It's also good to rim a glass for V8 juice or other drinks.Cooking time is drying time. From the Sriracha Cookbook by Randy Clemens. The original recipe called for 2 cups salt and 20 tsp. sriracha and 4-6 tsp. granulated garlic(actually I don't know exactly how much garlic is added. I have made an educated guess). This makes good gifts to family and friends who love sriracha sauce.

    Recipe #497910

    These are the traditional spices used in stews, soups, rice, etc. made in Oman.

    Recipe #492862

    I was asked for a recipe for beef style seasoning and found this yummy version. This recipe comes from the Vegan Recipe Box.

    Recipe #486189

    I had a recipe calling for chicken style seasonig so went looking and found this great recipe. From the vegetarian cookbook EAT FOR STRENGTH by Agatha Thrash.

    Recipe #486188

    Used in sauces, stews, on french bread, dips, marinades, etc. this is so good, you'll want to make extra just to eat off the spoon. From Rachael Ray's Week in a Day. I have put up a recipe using it in Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot and Swiss Chard au Gratin French Bread Pizzas.

    Recipe #478382

    I was watching Diners, Drive Ins and Dives last night and they visited Waddels Pub and Grill in Spokane, Washington. They were making these Reuban sandwiches and the sauce looked so good, I have tried to recreate it. I have all the ingredients he listed and have been playing with measurements. This is what I came up with(I did add one extra ingredient). Enjoy!

    Recipe #457561

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