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Recipe Category: Vegan
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Ingredients
Yield: about ¼ cup (25g)
- 2 tablespoons dried parsley leaves
- 2 teaspoons dried thyme leaves
- 2 teaspoons fennel seeds
- 2 teaspoons granulated garlic
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
Method
- Put the ingredients in a tightly lidded container and shake to combine
- Store tightly sealed, away from heat and light, for up to 3 months
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