The Woo: AIP Seasoning Blend

One of the most heartbreaking parts of the autoimmune protocol is any AIP seasoning blend is going to be lacking. In my culture, nightshades are quick and easy depth. A smoked paprika will carry a recipe. Some cayenne or a good tomato based something makes delicious meals easy.

So, removing nightshades is hard. I realized that what I was missing most is depth of flavor. I’ve adopted some flavor building tactics, and they all require steps. If you’re new here, hi. I’m Sasha. I hate steps. So I was overjoyed when I found out about galangal.

It is a rhizome spice similar to ginger in flavor but bolder. I’ve said before galangal is like if ginger had supportive and loving parents. Very little trauma. Real confident, well adjusted.

It doesn’t give nightshade capsaicin burn. And it doesn’t give the seed black pepper sting. But it does add a mellow zip that brings a bit of depth to otherwise shallow flavor profiles. I use it now in ways that I previously used white pepper.

In this seasoning blend, galangal, onion, garlic, and smoked sea salt combine to make a great base for poultry seasoning. I also use it to season vinegar and oil for quick salad dressings. Sprinkle it on vegetables before roasting. Pretty much a good all purpose seasoning blend that is AIP elimination phase compliant.

Note that this recipe is simply equal measure of the four ingredients. You can use 1 tablespoon each. An entire cup each. Whatever measure you want. Also, I am not the boss of you. You can play with ratios. Maybe you want more salt or less garlic. This is simply a starting point.

Try it out and let me know if you like it!