A while back, I wrote about nightshades and how the toxins they contain present health problems for certain people.
If you’ve been avoiding nightshades, you might be finding your food is a little dull as you’re unable to use many different seasoning mixes or condiments containing peppers.
When you avoid nightshades, you must avoid most packaged seasoning mixes but that certainly doesn’t mean you can’t make your own! (In fact, you should all be making your own seasoning blends to avoid any unnecessary preservatives and chemicals.)
You absolutely can still add flavor to your foods without risking the pain that comes with eating nightshades when you have a sensitivity to this class of plants.
The following three seasoning blends will spice up your life without nightshades!
Nightshade-Free Curry Seasoning
Ingredients
- turmeric
- cumin
- coriander
- ginger
- black pepper
- cinnamon
- cloves
- cardamom
Instructions
- Play with the amounts until you find the right mix for you! But personally, I go about a teaspoon each of turmeric, coriander, cumin, and ginger with dribs and drabs of the rest.
Nightshade-Free Poultry Seasoning
Ingredients
- sage
- thyme
- marjoram
- rosemary
- sea salt
- nutmeg
- black pepper
Instructions
- Use about 1.5 or 2 tsp of each ingredient (adjust to your personal tastes) and use this instead of those tins of poultry seasoning.
Nightshade-Free Tandoori Seasoning
Ingredients
- garlic powder
- ginger
- coriander
- cumin
- cloves
- cinnamon
- black pepper
- sea salt
- turmeric
- nutmeg
Instructions
- Toy with the amounts and add more or less of each spice, depending on which you prefer.
Three spice blend recipes, free of nightshades! Be sure to let me know what you think after you’ve given them a try!
Are you interested in making more of your own spice blends at home? Pick up our Ultimate Mix ebookbundle here.
8 Responses
Thank you! I was really relieved there was one blend not dependent on Indian spices. I’ll be trying the poultry one. I’d love more global spice mixes as long as they aren’t dependent on curry and other Indian spices.
Isn’t black pepper a pepper and thus a nightshade?
No, chili peppers and bell peppers belong to the genus Capsicum in the Solanaceae (nightshade) family. Black pepper, Piper nigrum, is unrelated, and gets its spiciness from Piperine, rather than Capsaicin as the nightshade peppers do.
I recieved my “Paleo products” today and realized that on the bottom of the containers there are dates of 7/14, 10/14, and 11/14. Are these expiration dates??
Hi Sara, These are the dates that the products were Manufactured on. If you would like to write into us at leanne ely @ savingdinner.com (no spaces), I’m happy to send you a document that explains in more detail about the dates.
Nahh. Those must be dates of manufacture, not expiration. She didn’t even introduce those products until recently, so it only makes sense that they were manufactured recently.
Pepper is pepper to me as I’m allergic to ALL peppers. My system reacts differently to each of them. Chili peppers are the worst. What gets me are people who give me a food that clearly has pepper in it when I have just told them that I am allergic to it. I throw up if I eat green chili peppers even after just a smidge is introduced to my system.
Thanks for those useful tips as regards the non nightshade spices. All is not lost as I love my spices on some foods.