Eosinophilic Esophagitis Friendly Creole Herb & Turmeric Seasoning
Living with eosinophilic esophagitis means scrutinizing every spice blend label for trigger ingredients, and most store-bought Creole seasonings are a minefield of additives, fillers, and mystery "spices" that offer zero transparency. This homemade blend puts you fully in control, built entirely from single-ingredient dried herbs and spices so you know exactly what's going into every dish. The combination of garlic powder, onion powder, oregano, thyme, and basil delivers that bold, layered Creole character, while ground turmeric and ginger add warmth and a gorgeous golden hue. A whisper of Ceylon cinnamon rounds everything out with subtle sweetness that makes the whole blend feel surprisingly complex. It comes together in minutes with nothing more than a bowl and a stir, and once it's sealed in a jar it stays fresh for up to six months. Keep it on the counter and you'll find yourself reaching for it constantly — it's the kind of seasoning that makes safe cooking feel exciting rather than limiting.
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Learn more →Ingredients
12 servings
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp dried basil
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp fine sea salt
- ½ tsp dried parsley
- ½ tsp ceylon cinnamon
Instructions
- 1
Measure all ingredients into a small mixing bowl and stir until evenly combined with no visible streaks of turmeric or cinnamon.
- 2
Transfer the blend to an airtight jar or container, seal, and store in a cool, dark place for up to 6 months.