Exotic Lemon Pepper Spice Mix

Rita~'s Note:

A zesty combination of lemony herbs. The lemon zest I dried in a dehydrator but you can dry in a very low oven or leave at room temperature for 24 hours. With saffron and calendula to add color to the dish. Season a chicken, shrimp or a fillet of fish, add to the water rice for a vibrant color and lemon flavor. Add it to a tartar sauce or salad dressing for an extra Yum!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 50

• 4 lemons, dried zest
• 1/4 cup peppercorn
• 1/2 cup packed dry lemon verbena
• 1/2 cup packed dry lemon basil
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1/4 cup dried lemongrass
• 1/4 cup calendula flowers (the dried petals)
• 1 teaspoon saffron
• 1/8 cup sugar
• 1/2 cup salt

Directions:

1. Place the lemon zest and peppercorns in a spice grinder or use a mortar and pestle to grind fine.
2. Add to a small bowl food processor or a vita mix dry blender, add the herbs and pulse to grind fine, add sugar and salt pulse to blend.
3. Have fun creating dishes with this herb mix.