A Nightshade-Free Spice Pantry

Sometimes, once in a great while, I have a Good Idea. One of those ideas that makes day-to-day living easier and that I have opportunity to appreciate everyday. Ready for my most recent one? Here’s a peek:

I learned several things from my time spent with Diane’s book and the Autoimmune Protocol. The one that seems the most useful? A good spice mix will save you trouble and take you far. Diane has lots of fabulous spice mixes in her book and she uses them to flavor up just about everything. I never knew it was so easy to create such tasty food with so little effort. I’ve always made my spice mixes, but have always reserved them for specific recipes. Somehow it had never occurred to me to share the love by sprinkling the spice mix intended for one recipe onto a pan of chicken thighs. I know that would seem obvious to most people. What can I say? I tend to make things more complicated than they need to be.

So I was fully sold on incorporating these yummy spice mixes into my regular cooking routines. But there were a couple of obstacles to be overcome:

1. Most of my spice mixes called for spices from the nightshade family (mostly peppers and paprika). I can’t eat these spices while on the autoimmune protocol.
2. It always took me about 10 minutes of sighing and rolling my eyes to track down my spice mix recipes. Had I filed it under spices? Or condiments? Or miscellaneous? Or had I just written it in the margin of the last recipe I’d used it in, whatever that was? Or was it on a scrap sheet of paper that had ended up in the recycling bin?

So, I set myself to the task of finding tasty nightshade-free spice mixes. Then, I taped all the ones I use the most to the inside of my spice cabinet. I wanted to write them directly onto the door, but the Sweetie Pie (who knows me way better than I know myself) said, “What will you do when your recipe changes?” Right. Temporary is better.

I can’t tell you how much I love my Good Idea. I make a roast chicken about once a week, and now, instead of the same old lemon/garlic/herb chicken I can have Tandoori Spice one week, and then Herbs de Provence the next.

Today I’m sharing some of my favorite nightshade-free spice mixes hunted and gathered from around the web at various times over the past 10 years. I like to whizz my spice mixes in a small coffee grinder for a few seconds to combine everything really well. Then I transfer them to some pretty jars I bought just for the purpose (These and these are the best deal around. Trust me, I searched everywhere!)

I’m curious to know what your favorite spice blends are? What did I leave off? Share your recipes in the comments.

General Notes: measurements are for dried herbs and ground spices, unless otherwise specified. In general, I use 1 Tablespoon of seasoning per pound of meat.

Breakfast Sausage Seasoning

• 1 1/2 tsp salt
• 4 Tbs sage
• 2 Tbs thyme
• 1 Tbs black pepper
• 1 1/2 tsp white pepper
• 1 1/2 tsp garlic powder
• 3/4 tsp each cloves, nutmeg, allspice

Nightshade-Free Tandoori

• 1 1/2 Tbs cumin
• 2 Tbs coriander
• 1 tsp each granulated garlic, ginger, cloves, mace, fenugreek, cinnamon, black pepper, and cardamom
• 1/2 tsp nutmeg

Poultry Salt

• 2 Tbs sage
• 1 1/2 Tbs thyme
• 1 Tbs marjoram
• 2 tsp rosemary
• 2 tsp sea salt
• 1 1/2 tsp nutmeg
• 1 1/2 tsp black pepper

Nightshade-Free Garam Masala

• 1 Tbs cumin
• 1 1/2 tsp each coriander, cardamom, and black pepper
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg

Nightshade-Free Curry

• 2 tsp turmeric
• 1 tsp each cumin, coriander, cilantro, and ginger
• 1/2 tsp each ground mustard and cardamom
• 1/4 tsp each black pepper, cinnamon, and clove

Baharat Spice

• 2 Tbs black pepper
• 2 Tbs cumin
• 1 Tbs each coriander, mint, clove, nutmeg, and cardamom
• 1/4 tsp cinnamon

Potato (or Faux-tato) Seasoning

• 2 Tbs each marjoram, oregano, rosemary, basil, and parsley
• 1 Tbs each granulated onion, thyme, and sea salt
• 2 tsp granulated garlic
• 1 tsp black pepper

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Nightshade-Free Tandoori

• 1 1/2 Tbs cumin
• 2 Tbs coriander
• 1 tsp each granulated garlic, ginger, cloves, mace, fenugreek, cinnamon, black pepper, and cardamom
• 1/2 tsp nutmeg

 

Poultry Salt

• 2 Tbs sage
• 1 1/2 Tbs thyme
• 1 Tbs marjoram
• 2 tsp rosemary
• 2 tsp sea salt
• 1 1/2 tsp nutmeg
• 1 1/2 tsp black pepper

 

Nightshade-Free Garam Masala

• 1 Tbs cumin
• 1 1/2 tsp each coriander, cardamom, and black pepper
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg

 

Nightshade-Free Curry

• 2 tsp turmeric
• 1 tsp each cumin, coriander, cilantro, and ginger
• 1/2 tsp each ground mustard and cardamom
• 1/4 tsp each black pepper, cinnamon, and clove

 

Baharat Spice

• 2 Tbs black pepper
• 2 Tbs cumin
• 1 Tbs each coriander, mint, clove, nutmeg, and cardamom
• 1/4 tsp cinnamon

 

Potato (or Faux-tato) Seasoning

• 2 Tbs each marjoram, oregano, rosemary, basil, and parsley
• 1 Tbs each granulated onion, thyme, and sea salt
• 2 tsp granulated garlic
• 1 tsp black pepper

 

Print Recipe

Nightshade-Free Garam Masala

Source: www.plantoeat.com

Course: Condiments

Serves: 1 Scale Update

Ingredients

• 1 Tbs cumin
• 1 ¹⁄₂ tsp coriander,
• 1 ¹⁄₂ tsp cardamom,
• 1 ¹⁄₂ tsp black pepper
• 1 tsp cinnamon
• ¹⁄₂ tsp cloves
• ¹⁄₂ tsp nutmeg

Directions

1. I like to whizz my spice mixes in a small coffee grinder for a few seconds to combine everything really well. Then I transfer them to some pretty jars I bought just for the purpose.
2. General Notes: measurements are for dried herbs and ground spices, unless otherwise specified. In general, I use 1 Tablespoon of seasoning per pound of meat.

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