Black Pepper Free Herb & Ginger Schug
Schug is a fiery, herbaceous Yemeni condiment that typically gets its heat from chiles and a heavy hand of black pepper — but this version takes a different route, leaning on fresh ginger, turmeric, and Ceylon cinnamon to build warmth and complexity without a single peppercorn in sight. The result is bright, aromatic, and deeply savory, with two full cups of cilantro and a cup of flat-leaf parsley giving it that vivid green color and grassy punch. Garlic and lemon juice sharpen everything up, while a slow drizzle of extra-virgin olive oil pulls the whole mixture into a lush, spoonable paste that clings beautifully to whatever you put it on. For anyone avoiding black pepper due to sensitivity or intolerance, traditional schug recipes can feel completely off the table — this one proves you don't have to miss out. The food processor does most of the work in just a few pulses, so you're looking at minimal effort for maximum payoff. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread, and let it sit for at least fifteen minutes before serving so those warm spice notes have time to bloom and meld together.
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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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