Capsaicin Free Poultry Seasoning
Most store-bought seasoning blends are a minefield for anyone avoiding capsaicin — paprika, cayenne, and chili powder have a way of sneaking into even the most innocent-looking spice jars. This homemade blend sidesteps all of that entirely, relying on a warm, aromatic lineup of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg to deliver deep, savory flavor without a trace of heat. The result is a classic, fragrant seasoning that tastes like it belongs on a Sunday roast — because it absolutely does. Mixing it together takes less than five minutes, and a quick crush of the rosemary between your fingers brings everything to a beautifully uniform texture. Once it's sealed in a jar and tucked away in a cool, dark spot, you've got up to six months of reliable, capsaicin-free seasoning on hand whenever you need it. It's the kind of pantry staple that quietly makes everything taste better — roasted chicken, stuffing, gravies, and beyond.
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Learn more →Ingredients
12 servings
- 2 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp black pepper
- ¼ tsp ground nutmeg
Instructions
- 1
Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
- 2
If the rosemary leaves are coarse, crush the finished blend briefly between your fingers or with the back of a spoon until the texture is uniform and the rosemary is broken into smaller flakes.
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