Low Iodine Thai Basil-Inspired Spice Blend
Bright, citrusy, and layered with heat, this spice blend brings the bold flavors of Southeast Asian cooking right into your pantry. Lemongrass and lime zest powder deliver that signature floral tang, while ground ginger, coriander, and a touch of turmeric build a warm, complex base that works beautifully on proteins, roasted vegetables, or noodle dishes. Red chili flakes and white pepper keep things lively without overwhelming the other notes. Cooking with a restricted diet often means scrutinizing store-bought spice blends for hidden additives, iodized salt, or seaweed-derived ingredients — this recipe sidesteps all of that by using fine salt and straightforward dried herbs and spices you can verify yourself. The optional galangal is a nice touch if you have it on hand, adding a slightly piney, peppery depth that rounds out the blend even further. Mixing it together takes just a few minutes, and the finished jar keeps for up to three months, so you can season confidently all season long. It's the kind of pantry staple that quietly makes everything taste more intentional.
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Learn more →Ingredients
8 servings
- 2 tsp dried lemongrass
- 2 tsp ground ginger
- 1 tsp dried thai basil
- 1 tsp lime zest powder
- 1 tsp red chili flakes
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp white pepper
- ½ tsp fine salt
- ¼ tsp ground galangal (optional)
Can be omittedgalangal
Instructions
- 1
Combine the dried lemongrass, ground ginger, dried Thai basil, lime zest powder, red chili flakes, ground coriander, ground turmeric, white pepper, and fine salt in a small bowl. Add the ground galangal, if using.
- 2
Whisk or stir with a fork until the spices are evenly distributed and no clumps remain.
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