Green seasoning

Scallions are a good source of vitamins A, C, and K, which support immune function and bone health. They are minimally processed and retain their natural nutrients. Scallions also provide a mild flavor that enhances the seasoning without adding calories.

Celery is low in calories and contains dietary fiber, which aids digestion. It is a natural source of vitamins and minerals, including vitamin K and potassium. Celery adds a crisp texture and fresh flavor to the seasoning.

Coriander is rich in antioxidants and has anti-inflammatory properties. It is used in its natural form, preserving its beneficial compounds. Coriander enhances flavor and may aid in digestion.

Garlic is known for its immune-boosting properties and contains allicin, which has antimicrobial effects. It is used fresh, retaining its health benefits. Garlic adds a pungent flavor and potential health benefits to the seasoning.

Jalapeño peppers are a source of capsaicin, which may boost metabolism and reduce inflammation. They are used fresh, maintaining their nutritional profile. Jalapeños add heat and flavor complexity to the seasoning.

White pepper is a spice that adds flavor and contains piperine, which may enhance nutrient absorption. It is minimally processed, retaining its natural compounds. White pepper contributes a mild heat and complexity to the seasoning.

Basil is an herb rich in antioxidants and essential oils that may support health. It is used fresh, preserving its beneficial properties. Basil adds a fresh, aromatic flavor to the seasoning.

Thyme is an herb with antimicrobial properties and is rich in vitamins and minerals. It is used fresh, maintaining its health benefits. Thyme adds a savory flavor and potential health benefits to the seasoning.

Vitamin C — beneficial even when serving as a preservative.

Water is used as a solvent and carrier for other ingredients. It is essential for hydration but does not contribute nutritional value in this context. Water helps in blending and consistency of the seasoning.

Cornstarch is used as a thickening agent in the seasoning. It is a refined carbohydrate with no significant nutritional value. Cornstarch helps achieve the desired texture and consistency.

Acetic acid is the main component of vinegar, used for its preservative and flavor-enhancing properties. It is naturally occurring and safe in small amounts. Acetic acid adds tanginess and helps preserve the seasoning.

Sodium benzoate is a preservative that can form benzene, a carcinogen, under certain conditions. It is a synthetic additive used to extend shelf life. While generally recognized as safe, its potential to form harmful compounds is a concern.