Spiced Lavender Seasoning Recipes
SPICED LAVENDER SEASONING
From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!
Provided by COOKGIRl
Categories Vegan
Time 7m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Toast the cumin seeds and coriander seeds in a dry skillet (I like to use my cast iron skillet for these type of recipes) over medium heat until fragrant; about 2-4 minutes. Lower the temperature if necessary to avoid burning the seeds.
- Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
- Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
- Transfer to an airtight container and store in a cool, dark place up to 2 months. Note: I made a small batch (1/4 cup) for the test recipe.
Nutrition Facts : Calories 199.9, Fat 8.6, SaturatedFat 1.2, Sodium 2376.1, Carbohydrate 36.4, Fiber 17.8, Sugar 0.6, Protein 8.1
LAVENDER RUB
My Mom clipped this recipe out of the local newspaper. A multi-purpose herb/spice rub for meats-chicken, lamb, even fish; vegetables such as corn on the cob, baked potato, etc. Use your imagination but use sparingly! Update: This is wonderful on simple roasted whole chicken!
Provided by COOKGIRl
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Place all ingredients in mini-chopper or clean, dry coffee mill and blend to powder form.
- Keep covered and stored in cool, dry location.
- Yield: approximately 1/2 cup.
Nutrition Facts : Calories 87.3, Fat 1.1, SaturatedFat 0.5, Sodium 27912.7, Carbohydrate 22.2, Fiber 8.8, Sugar 0.2, Protein 3.6
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