Artificial Flavors Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herby, and layered with warmth — the kind of sauce that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the bright, grassy backbone, while garlic, ginger, turmeric, and Ceylon cinnamon build a complexity that bottled hot sauces and store-bought condiments simply can't replicate. Every single ingredient here is a whole, recognizable food — no flavor packets, no extracts, nothing synthesized in a lab. That matters more than you might think, because so many jarred sauces and spice blends sneak in artificial flavor compounds that are easy to overlook on a label. A quick pulse in the food processor brings everything together into a coarse, spoonable paste that's rustic and satisfying rather than overly refined. A short rest in the fridge lets the ginger and spices bloom into the herbs, so the flavor that hits your palate is genuinely earned. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it's hard to find something it doesn't improve.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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