Capsaicin Free Herb Roasting Rub
So many spice blends and seasoning packets rely on chili powder or hot pepper as their backbone, which makes them a total no-go for anyone managing capsaicin sensitivity. This fragrant rub skips the heat entirely — the cayenne listed is clearly marked optional, so you can leave it out without losing a single thing. What you get instead is a deeply aromatic blend of rosemary, thyme, oregano, and parsley layered with warm turmeric, ginger, garlic, and a bright hit of lemon zest. The result is complex, savory, and genuinely exciting without a trace of burn. It works beautifully pressed onto chicken, fish, pork, or roasted vegetables, making it one of those versatile pantry staples you'll reach for constantly. Mix up a batch, seal it in a jar, and you've got a reliable go-to rub for the next three months — no label-reading required.
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Learn more →Ingredients
8 servings
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon zest, dried or fresh
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
Instructions
- 1
Combine the dried rosemary, thyme, oregano, parsley, turmeric, ginger, garlic powder, onion powder, lemon zest, black pepper, sea salt, and cayenne (if using) in a small mixing bowl and stir until evenly blended.
- 2
Transfer the rub to an airtight jar or container. Store at room temperature away from heat and light for up to 3 months.
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