Best 2 Spiced Lavender Seasoning Recipes

Embark on a culinary adventure and discover the tantalizing flavors of spiced lavender seasoning, a unique blend that elevates ordinary dishes into extraordinary culinary creations. This aromatic and versatile ingredient, crafted from the delicate petals of lavender flowers, combined with a symphony of spices, unlocks a world of culinary possibilities, enhancing both sweet and savory dishes with its enchanting fragrance and subtle, floral notes.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED LAVENDER SEASONING

Spiced Lavender Seasoning image

From Sharon Shipley's 'The Lavender Cookbook'. I replaced thyme in the original recipe with a mixture of summer savory and marjoram because we don't like thyme. Also, I substituted one quarter teaspoon of regular sea salt with 'Durango' smoked salt. There are many, many uses for this seasoning and not limited to a rub for chicken, fish, fried tofu, ribs...Or, mix with a little bit of olive oil for a spread on bread, add to a simple vinaigrette, roasted vegetables, eggs, etc. Experiment!

Provided by COOKGIRl

Categories Vegan

Time 7m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

2 tablespoons cumin seeds
1 tablespoon coriander seed
2 tablespoons dried culinary 'provence' lavender buds (be certain the lavender buds are culinary grade and not sprayed with pesticides!)
2 tablespoons summer savory (this replaced thyme) or 2 tablespoons marjoram (this replaced thyme)
2 tablespoons achiote powder (Also known as annatto. I prefer ground achiote over the paste.)
1 tablespoon fresh cracked black pepper
1/2 teaspoon sea salt

Steps:

Toast the cumin seeds and coriander seeds in a dry skillet (I like to use my cast iron skillet for these type of recipes) over medium heat until fragrant; about 2-4 minutes. Lower the temperature if necessary to avoid burning the seeds.
Transfer the seeds to a spice grinder; add the lavender buds. PULSE until finely ground.
Now add the summer savory, marjoram or thyme, achiote, black pepper and salt. PULSE.
Transfer to an airtight container and store in a cool, dark place up to 2 months. Note: I made a small batch (1/4 cup) for the test recipe.

Nutrition Facts : Calories 199.9, Fat 8.6, SaturatedFat 1.2, Sodium 2376.1, Carbohydrate 36.4, Fiber 17.8, Sugar 0.6, Protein 8.1

SPICED LAVENDER WALNUTS

Spiced Lavender Walnuts image

The blooming season has ended for my lavender bushes but now I have dried lavender on hand and recipes ready to test! Try these nuts in salads, sandwiches, trail mix or serve as a part of a party tray. From The Lavender Cookbook by Sharon Shipley. Note: when I did "research" for this recipe online, someone mentioned that they spread the nuts on a wire rack to allow the excess sugar to drip off the nuts. Place something underneath the rack to catch the drippings-wax paper, paper grocery bag, etc. I did not try this trick as it was after the fact.

Provided by COOKGIRl

Categories Nuts

Time 20m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 cups walnuts (I used hazelnut halves because I didn't have enough walnuts on hand) or 2 cups hazelnuts (I used hazelnut halves because I didn't have enough walnuts on hand)
1 cup unbleached sugar (reduced from 1 1/2 cups)
1/2 cup filtered water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon dried provence lavender
1 teaspoon fresh rosemary leaf, finely minced

Steps:

Preheat oven to 350 degrees.
Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range.
In a medium-sized saucepan, combine the sugar, water, cinnamon and salt.
(After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi).
Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin!
Remove pan from heat and stir in the lavender, rosemary and walnuts.
Using a buttered spatula, quickly stir until all nuts are coated.
Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula.
Cool.
Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.

Nutrition Facts : Calories 770.4, Fat 50.9, SaturatedFat 4.8, Sodium 390.2, Carbohydrate 78, Fiber 5.7, Sugar 68.7, Protein 11.9

Tips:

Use fresh lavender flowers for the best flavor. If you can't find fresh lavender, you can use dried lavender buds, but reduce the amount by half.
Toast the lavender flowers and spices before using them to release their flavor.
Store the seasoning in an airtight container in a cool, dark place. It will keep for up to 6 months.
Use the seasoning to flavor roasted chicken, pork, or fish. You can also add it to soups, stews, or marinades.
Experiment with different combinations of spices to create your own unique blend.

Conclusion:

Spiced lavender seasoning is a versatile and flavorful blend that can be used to add a unique flavor to a variety of dishes. It is easy to make and store, and it makes a great gift for friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »