Prep 10 mins
Cook 0 mins
This comes from Light and Tasty magazine.
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon ground coriander
- 2 teaspoons onion powder
- 2 teaspoons parsley flakes
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Basically a nice mix, but we thought it had too much cayenne. Will leave it out next time. I "pulverized" my mix in a mini-processor so it would be easier to use in a shaker bottle. Will use it on chicken and fish mostly, since we don't usually salt vegies anyway.
This is a very nice mixture. So far I've used to to season some mixed veggies. It's a lot more flavorful than plain salt.