Capsaicin Free Herb & Ginger Schug
Traditional schug is a fiery Yemeni-Israeli condiment that typically gets its heat from a heavy hand of fresh chiles — which makes it completely off-limits for anyone managing capsaicin sensitivity. This version keeps all the bold, herbaceous character of the original by leaning hard into fresh cilantro, flat-leaf parsley, garlic, and bright lemon juice, with warming ginger, turmeric, and Ceylon cinnamon stepping in to add depth and complexity where the heat used to live. The result is a vibrant green sauce that's aromatic, tangy, and genuinely exciting without a single chile in sight. Ceylon cinnamon in particular brings a delicate, almost floral warmth that plays beautifully against the grassy herbs and punchy garlic. Everything comes together in a food processor in just a few pulses, so you're looking at minimal effort for maximum payoff. It's equally at home spooned over roasted vegetables, stirred into hummus, or used as a bright finishing drizzle on grilled proteins. A short rest in the fridge before serving lets the flavors bloom and meld, making patience the only real skill required here.
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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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