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Recipe Category: Spices & Teas


Herbal Gomasio

What is Gomasio? It’s a Japanese seasoning blend. “Gomasio” means “salt & pepper,” as it’s traditionally made with black sesame seeds and white sea salt.

With this delicious combination of toasty sesame seeds and salty seaweed, you can add a nutritive boost and subtle richness to just about any savory recipe. Switch up your table salt with this spice mix and customize it to your heart’s content.

Ingredients

  • 1 cup raw unhulled sesame seeds 
  • ½ cup dulse flakes 
  • 2 Tbsp hemp seeds 
  • 2 Tbsp milk thistle seeds 
  • 1 Tbsp Himalayan pink salt
Optional Additional Ingredients

Use 2 tsp to 1 Tbsp according to your taste: 

  • Nutritional yeast 
  • Smoked paprika 
  • Dried nettle leaf 
  • Peppercorns – finely ground 
  • Garlic granules 
  • Fennel seed 
  • Dandelion leaf 
  • Flax seeds 
  • Chili flakes 
  • Caraway seeds 
  • Cumin seeds 
  • Dried oregano 
  • Dried holy basil 

Directions

  1. Dry toast the sesame seeds by gently warming them in a pan over medium heat, tossing or stirring constantly. 
  2. When the oil begins to release and the seeds start to turn golden, remove the seeds from heat and place in a bowl to cool. Be very careful not to let them burn!
  3. Next, toss all ingredients together until well mixed. 
  4. Grind in a suribachi or food processor. 
  5. Use in place of table salt to season any dish. 

Preserved Lemons with Spices

Ingredients

  • 2 lemons (between ½ to ¾ pound total) 
  • 3 Tbsp. kosher salt 
  • 2 whole cloves 
  • 1 dried bay leaf 
  • 1 cinnamon stick (3 in.) 
  • 2 ½ tsp. coriander seeds 
  • 2 tsp. black peppercorns

Directions

  1. Rinse lemons and score peels about ¼ in. deep down length of lemons, spacing slashes about 1 inch apart. In a 2- to 3-quart nonreactive pan, combine 2 ½ cups water, kosher salt and lemons. Bring to a boil over high heat, then reduce heat, cover and simmer until lemon peels are tender when pierced, about 12-15 minutes. 
  2. With a slotted spoon, transfer lemons to a pint-size widemouthed canning jar with a rubber ring seal (so salt water doesn’t rust the metal). Reserve the salted water. 
  3. Add cloves, bay leaf, cinnamon stick, coriander seeds and black peppercorns to the jar. Press lemons down slightly to release juices. Pour enough of the reserved salted water over them to cover completely and seal with the lid. 
  4. When cool, chill at least 5 days, turning jar occasionally (lemons may darken a little), or up to 3 months. To use, lift lemons from liquid, scrape out soft pulp, and sliver or chop peels. 

Homemade Spice Mix

There’s no better way to say “Season’s Greetings” than with gifts of homemade spice mixes. Use the BriarPatch bulk section as your palette for creative, customized combinations that’ll be appreciated and used every day! 

Each recipe makes about ½ cup, perfect to put in a little mason jar with the recipe attached so the recipient can make more when it runs out. Combine ingredients for each recipe in a bowl and stir well. 

Ingredients

Ranch Seasoning Blend
  • 2 ½ Tbsp. dried parsley 
  • 2 tsp. dried dill 
  • 2 ½ tsp. garlic powder 
  • 2 ½ tsp. onion powder 
  • 2 tsp. dried minced onions 
  • 1 tsp. black pepper 
  • 1 ½ tsp. sea salt 
Mediterranean Seasoning Blend
  • 2 Tbsp. dried basil 
  • 2 Tbsp. dried oregano 
  • 2 Tbsp. kosher salt 
  • 1 Tbsp. dried parsley flakes 
  • 1 Tbsp. dried minced onion 
  • 1 tsp. black pepper
salt-free all-purpose Seasoning Blend
  • 2 Tbsp. garlic powder 
  • 2 Tbsp. onion powder 
  • 1 Tbsp. chili powder 
  • 1 Tbsp. paprika (or smoked paprika) 
  • 1 Tbsp. dried parsley flakes 
  • 2 tsp. raw hulled sesame seeds 
  • 1 ½ tsp. black pepper 
Chili Seasoning Blend
  • 2 ½ Tbsp. chili powder 
  • 1 Tbsp. cumin powder 
  • 1 Tbsp. garlic powder 
  • 1 Tbsp. paprika or smoked paprika 
  • 1 Tbsp. onion powder 
  • 1 ½ tsp. dried oregano 
  • 1 tsp. sea salt 
  • 1 tsp. black pepper 

Directions

  1. Mix the spices well.

Chimichurri in a Hurry

Chimichurri is a wonderful herb sauce that originated in Uruguay and Argentina. It’s traditionally used for marinating and accompanying meat, but it’s great as a sauce or dip with all kinds of savory dishes. 

Ingredients

  • 1 cup flat-leaf parsley, packed 
  • ½ cup fresh cilantro leaves, packed 
  • ½ cup olive oil 
  • ¼ cup red wine vinegar 
  • 1 shallot 
  • 3 cloves garlic 
  • 1 tsp. dried oregano, or 1-2 Tbsp. fresh, finely minced 
  • ½ tsp. ground cumin 
  • ¼ tsp. crushed red pepper 
  • ½ tsp. salt 

Directions

  1. Rinse the parsley and cilantro well and shake as much water off the leaves as possible. Chop finely.
  2. Mince the garlic and the shallot.
  3. Combine the olive oil, red wine vinegar, garlic, shallot, oregano, cumin, crushed red pepper, salt and chopped parsley and cilantro in a bowl. Stir to combine. Use immediately or refrigerate until ready to use. 

Golden Milk Spice Blend

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Ingredients

  • 1 ½ cup ground turmeric 
  • ½ cup ground ginger 
  • ¼ cup ground cinnamon 
  • 2 ½ Tbsp. ground black pepper 
  • 2 Tbsp. ground cardamom 
  • 3 Tbsp. ground cloves 
  • 2 Tbsp. ground nutmeg 
  • 3 Tbsp. ground star anise 
  • ¼ cup ground coriander 

Directions

  1. Combine all spices in a large bowl.
  2. Stir well, then transfer to a large jar or several smaller ones, and seal with an airtight lid. Keeps for up to 6 months.