Rosemary Seasoning Redux. . .

I discovered ground Rosemary a long time ago. Probably almost 30 years. We had been snowshoeing with friends, who invited us over for spaghetti afterwards. She had just made gallons of her red sauce. It was heavy with Rosemary and Cayenne, but I didn't understand the profile of either of those at the time. I thought it was the Rosemary alone that gave it that amazing flavor and heat! When I first began my food blog, I loved the flavor so much I felt the need to combine those to with salt, into what's since become my signature seasoning.  That took a while, since back then, ground Rosemary seemed a rarity.  Recently, I've been combining three ingredients: Penzey's ground Rosemary, Himalayan pink salt, and Penzey's Black and Red Spice which is a specific combination of their Cayenne Pepper and ground Black Tellecherry Peppers.  I do a 3/3/1 ration the order I just listed them.

For all the good Cayenne can do in our bodies, it has to be blended with a little black pepper for that to happen. The piperine in black pepper, activates the capsaicin in cayenne, for a powerful effect on our bodies. However, today I'm changing that up. I'm substituting Little's Chili Lime for the pepper elements. The results are milder, with fantastic flavor. If you need more of a kick, just add a little cayenne and black pepper.

In a large spice shaker, stir with a wooden spoon handle, to combine:

• 3T finely ground Himalayan Pink Salt 
• 3T ground Rosemary
• 1T Little's Chili Lime
• cayenne and black pepper - optional

Experiment with this!

It's great in Shrimp Scampi, Chicken Stew, Chicken or Beef Stroganoff, and it's especially wonderful in all Lamb dishes. Also in sauces, homemade Salad Dressings, and on steamed, buttered vegetables.

Be Bold — Be Creative — Happy Cooking! . . .Lin