Nightshade Free Herb & Ginger Schug
Traditional schug is a fiery Yemeni-Israeli condiment that typically gets its heat from fresh chiles — which puts it firmly off the table for anyone avoiding nightshades. This version flips the script by leaning into warming spices like turmeric and Ceylon cinnamon alongside fresh ginger, delivering real depth and a gentle kick without a single pepper in sight. The result is a vibrant, herb-forward sauce that's punchy, bright, and completely craveable. Cilantro and flat-leaf parsley form the lush green base, blitzed in a food processor with garlic and lemon juice until the mixture becomes a coarse, spoonable paste — rustic and full of texture rather than smooth and flat. A slow drizzle of good olive oil brings everything together into something that clings beautifully to whatever you spoon it over. That short rest in the fridge before serving isn't just a suggestion; it's where the magic happens, as the flavors meld and the ginger and spices really bloom. Use it as a sauce for roasted vegetables, a spread for flatbread, a marinade for grilled proteins, or a finishing drizzle over grain bowls. It's the kind of condiment that quietly becomes the most-reached-for jar in your fridge.
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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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