THERE’S A TIME TO LADLE ON THE SALT and a time to leave it out. When guests with special diets come to call, it’s no longer a sad affair with a naked chicken breast and unadorned steamed veg. This tangy spice makes even sensible food feel like a festival.
MAKES ABOUT
⅓ CUP / 25 GRAMS SEASONING SPICE
1 tablespoon dry mustard
1½ teaspoons garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground white pepper
1½ teaspoons crushed basil leaves
1½ teaspoons turmeric
1½ teaspoons ground dried thyme
1½ teaspoons paprika
Shake together all the ingredients in an airtight container and store in a cool, dry place for up to 6 months.
NOEL’S WAY
• Stir into mashed root vegetables with a few tablespoons of olive oil.
• Use on fish or clam chowder. They’re naturally salty enough, and these flavors complement seafood.
• Shake broccoli and cauliflower florets in a bag with olive oil and this mixture, then roast for a healthful starter.