Low FODMAP Poultry Seasoning
Store-bought seasoning blends are notorious for hiding onion powder, garlic powder, and other high-FODMAP culprits right in the ingredient list — often in blends you'd never suspect. This homemade version keeps things clean and simple, relying entirely on herbs and spices that are naturally gentle on a sensitive gut. Dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg come together to create that warm, deeply aromatic blend that makes roasted poultry and stuffing taste like the real deal. The flavor is earthy, fragrant, and surprisingly complex for something that takes less than five minutes to pull together. A quick crush of the rosemary at the end ensures the texture is uniform and every pinch you use is perfectly balanced. Stored in an airtight jar, this blend keeps for up to six months, so you can batch it once and reach for it all season long without second-guessing a single ingredient.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!