Servings: 12 servings
Calories: 26kcal
Ingredients
- 5 large lemons
- ¼ cup black peppercorns
- 2 teaspoon coarse salt
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
Instructions
- Peel lemons with vegetable peeler. Leave as much of the white part on the lemon as possible.
- Line peels on a sheet or baking pan.
- Preheat your oven to its lowest temperature. This is usually between 180° and 200° Fahrenheit.
- Bake in the oven and allow the spices to dry for 30-45 minutes. Check it every10-15 minutes and turn the baking sheet to avoid some areas drying much faster than others.
- Add lemon peels, peppercorns, and kosher salt to spice grinder. Blend until it's a preferred grind. Mix in thyme, onion and garlic powder.
- Store in an airtight container in a cool dark cabinet.
Notes
- Use fresh lemon zest for the most vibrant citrus aroma and punch.
- Toast your peppercorns lightly before grinding to release deeper flavor.
- Use a spice grinder for your dried lemon peel and peppercorns.
- Balance the ratio — too much lemon can overpower; too little and you lose the sparkle.
- Store in an airtight container (jar) to keep it crisp and aromatic for weeks.
Nutrition
Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 390mg | Potassium: 129mg | Fiber: 3g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg
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