Cashew Free Herb Roasting Rub
A fragrant blend of rosemary, thyme, oregano, and parsley forms the backbone of this all-purpose rub, while turmeric, ginger, and a hint of lemon zest push it into genuinely exciting territory. The cayenne is optional, so you can dial the heat up or down depending on who's at the table. It works beautifully pressed onto chicken, fish, pork, or a tray of roasted vegetables — basically anything that goes near an oven or grill. Store-bought spice blends and seasoning packets can be a minefield of hidden additives and mystery fillers, but mixing your own from scratch means you know exactly what's in every pinch. The whole thing comes together in one bowl and keeps in an airtight jar for up to three months, so you can make a big batch and have bold, herby flavor ready to go on a weeknight. It's the kind of pantry staple that quietly makes everything taste more intentional.
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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)
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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