Ingredients:

  • 3 tbsp Dried Oregano (4g)
  • 2 tbsp Dried Basil (3g)
  • 1 tbsp Dried Parsley (1.5g)
  • 1 tsp Dried Rosemary, crushed (0.5g)
  • 1 tsp Dried Thyme (0.5g)
  • 2 tbsp Garlic Powder (18g)
  • 1 tbsp Onion Powder (9g)
  • 1 tsp Smoked Paprika (3g)
  • 1 tbsp Red Pepper Flakes (6g)
  • 1 tsp Crushed Fennel Seeds (2g)
  • 1 tsp Ground Black Pepper (2g)
  • 1 tbsp Nutritional Yeast (15g)

Instructions:

  1. Clean your workspace. Ensure all your bowls and jars are bone dry. Note: Any moisture will cause the garlic and onion powder to clump into hard rocks.
  2. Measure the base. Add 3 tbsp (4g) dried oregano and 2 tbsp (3g) dried basil to a small mixing bowl.
  3. Crush the aromatics. Place 1 tsp (0.5g) rosemary and 1 tsp (2g) fennel seeds in your mortar. Grind until the fennel seeds have split and the rosemary looks like coarse sand.
  4. Combine powders. Whisk in 2 tbsp (18g) garlic powder, 1 tbsp (9g) onion powder, and 1 tbsp (15g) nutritional yeast.
  5. Add the highlights. Stir in 1 tbsp (6g) red pepper flakes and 1 tsp (3g) smoked paprika. Wait until the color is a uniform, speckled red orange.
  6. Season and finish. Add 1 tsp (2g) black pepper and 1 tbsp (1.5g) dried parsley.
  7. Whisk thoroughly. Use a fork or small whisk to break up any lumps in the onion powder.
  8. Transfer to storage. Pour the mixture into your glass jar. Check that the lid is sealed tight to keep the humidity out.
  9. Label and date. Trust me, you think you'll remember what it is, but three months from now, it’ll just look like green dust.