Seasoning for chicken and pork

Name: Seasoning for chicken and pork - Ilona K.
Ingredients: 8; 9 teaspoons sea salt; 3 tablespoons white pepper; 1 teaspoon black pepper; 2 tablespoons granulated garlic; 4 teaspoons sweet paprika; 1 teaspoon curry; 3 teaspoons thyme; 2 teaspoons oregano; 1 teaspoon basil; 2 teaspoons dried parsley; 3 teaspoons granulated onion

Diverse - Seasoning for chicken and pork by Ilona K. - Recipia

I have made this spice blend several times when I wanted something handy for chicken or pork. It doesn't have complicated ingredients and can be made quickly with whatever I have in the cupboard. Usually, I prepare it when I want to have everything ready for a few weeks, so I don't get tangled up with separate spice jars. Quick Info Total time: 10 minutes Preparation time: 10 minutes Cooking time: not applicable Servings: about 1 small jar (depends on how much you use at a time) Difficulty: very easy Recipe type: spice blend for chicken and pork Ingredients 8-9 teaspoons sea salt 3 teaspoons white pepper 1 teaspoon black pepper 2 teaspoons garlic granules 4 teaspoons sweet paprika 1 teaspoon curry 3 teaspoons thyme 2 teaspoons oregano 1 teaspoon basil 2 teaspoons dried parsley 3 teaspoons onion granules Preparation method 1. Put all the spices in a blender. A small chopper works too, especially if you are using larger granules or leaves. 2. Blend for a few seconds until everything is chopped to your liking. If you find some leaves remain larger, pulse a little more. 3. Transfer the mixture to a jar with a lid. Don’t press too hard or it will stick to the bottom. 4. Store the container in a dry place at room temperature. Why I make the recipe often For me, it's much simpler to have a jar of ready-made mix than to stop at each meat and add individual spices. I use it especially when I’m rushing everyday meals or cooking meat in the oven or skillet. It keeps well, and I like that I know exactly what I put in it. Tips and variations Tips Chop well, but don’t turn everything into powder – a medium texture is more useful. If you don’t have a blender, use a mortar and pestle or mix well with a spoon (the result won’t be as fine). Choose ground sea salt, not large crystals, for a uniform blend. Substitutions If you don’t have one ingredient, sometimes it’s okay to omit it (like basil or parsley), but the blend will taste slightly different. Garlic granules can be replaced with garlic powder if you don’t have anything else, but adjust the amount – the powder is more concentrated. Variations For a spicier flavor, add a little cayenne pepper or chili (not in the original recipe, but can be adapted if desired). If you like a smoky taste, one idea is to use smoked paprika instead of regular paprika. You can increase the amount of herbs if you want the blend to be greener and more aromatic. Serving ideas This blend works best sprinkled directly on chicken or pork before cooking it in the oven, grill, or skillet. It can also be used for a dry rub: massage the meat with the blend, then let it sit in the fridge for a few hours before cooking. You can also use it on roasted vegetables if you like the combination. Frequently asked questions Can I use the blend on other types of meat? Yes, it can also be used on beef or fish, but the flavor is primarily designed for chicken and pork. For fish, reduce the salt and herbs a bit, to taste. How long does the spice blend last? If kept in a dry place away from light, it should last several months, even longer. Just make sure it doesn’t get moisture. Do I have to use a blender? No, but with a blender everything is chopped evenly and mixed well. With a mortar or manually, you won’t achieve the same fineness, but it works if you have no other option. What is the optimal salt ratio if I want to reduce sodium? You can start with 4-5 teaspoons of sea salt instead of 8-9. The result will be less salty, but the other flavors remain the same. Nutritional values Approximately, one teaspoon of the blend contains about 5-8 kcal, mostly from the dried herbs and paprika. The protein and fat content is negligible. Sodium is high due to the amount of salt. Carbohydrates: under 2g per teaspoon, mostly fiber. Values may vary depending on how finely you grind the spices and how much you use per meal. Storage and reheating The blend keeps well in a jar, in a dry and cool place. It doesn’t require reheating. If it gets damp and hardens, shake the jar or crush it gently to use it again. It’s best to use a clean teaspoon each time, so no water droplets get into the container.

Seasoning for chicken and pork

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