Low Iodine Herb & Ginger Schug
Bright, herby, and loaded with bold flavor, this Yemeni-inspired green sauce is the kind of condiment that makes everything it touches more exciting. Cilantro and flat-leaf parsley form the backbone, while fresh ginger, garlic, turmeric, and Ceylon cinnamon layer in warmth and complexity that builds with every bite. A squeeze of lemon juice and a drizzle of good olive oil pull it all together into a coarse, spoonable paste that's as versatile as it is vibrant. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient here is a whole, unprocessed plant or pantry staple, with no seafood, dairy, or iodized salt in sight. Using fine sea salt in place of standard table salt keeps things on the right side of the guidelines without sacrificing seasoning. The food processor does the heavy lifting, so you're looking at minimal prep and maximum payoff. Spoon it over roasted vegetables, stir it into grain bowls, or use it as a dipping sauce — after a short rest in the fridge, the flavors bloom into something genuinely special.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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