Penzeys Sunny Paris Seasoning — 0.6 oz (1/2 cup) jar, salt-free herb & shallot blend for eggs, vegetables and fish

Penzeys Sunny Paris is a salt-free, hand-mixed herb and shallot seasoning that brightens eggs, vegetables, fish, chicken and pasta with a fresh, layered flavor.

Built from a thoughtful mix of shallots, chives, green peppercorns, dill, basil, tarragon, chervil and bay leaf, this 0.6 oz (½ cup jar) blend gives food a lively, aromatic lift without added sodium. It was designed to be versatile — sprinkle, mix, or cook with it — and it pairs particularly well with olive oil, lemon or vinegar to make quick dressings, marinades and sauces.

How can Sunny Paris improve simple weeknight meals?

Sunny Paris adds complexity to everyday dishes with tiny amounts, so meals taste finished without extra effort. A pinch goes a long way on eggs, roasted vegetables, or tossed into pasta, creating a restaurant-style impression at home.

• Eggs: ½ tsp per egg or sprinkle on sunny-side-up for immediate flavor.
• Roasted vegetables: 1–2 tsp per pound with 2 tablespoons olive oil; roast at 375°F.
• Pasta: Toss 8 oz pasta with 1 tbsp olive oil and 1 tsp Sunny Paris plus vegetables.

What are fast, reliable ways to use this salt-free blend?

Because it’s salt-free, Sunny Paris works well both as a final sprinkle and as a base in cooked dishes where you control sodium. It blends seamlessly into dips, potato fillings and pan sauces, letting other ingredients shine while contributing oniony-herb depth.

• Dip: 2 tsp per cup plain Greek yogurt or sour cream for a bright veggie dip.
• Twice-baked potatoes: combine 1–2 tbsp yogurt and 1–2 tsp Sunny Paris per potato.
• Fish or chicken: brush fillets with oil, sprinkle 1 tsp per fillet, then roast or grill.

Will Sunny Paris work for roasted and pan-fried recipes?

Yes. The blend’s mix of shallot, chives and peppery notes crisps and browns nicely when cooked in oil or butter. Use it before searing chicken tenders or sprinkling onto vegetables before roasting to capture savory pan drippings that can be spooned over rice or pasta.

• Chicken tenders: season heavily, sauté in 2 tbsp olive oil or butter ~5 minutes per side.
• Pan sauces: deglaze skillets with lemon juice or vinegar to preserve flavor.
• Roast veggies: spread in a single layer, turn once, roast 20–30 minutes for golden edges.

How should I store and portion this jar to keep flavor steady?

Keep the jar sealed in a cool, dark cupboard away from heat and humidity to maintain bright herb notes. Because the blend is potent, start with small amounts and adjust to taste — storing in the original jar makes it easy to measure and reseal.

• Storage: airtight container away from direct light and heat sources.
• Portioning: use ½ tsp to 1 tsp for single-serve applications; 1–2 tsp per cup or per pound for larger preparations.
• Shelf life: typical dry-herb longevity when stored properly (avoid moisture).

Who is this for: Sunny Paris is ideal for home cooks who want a crisp, layered herb-and-shallot profile without added salt — people seeking to enhance vegetables, eggs, seafood, chicken and pasta quickly. It’s a great pick for those reducing sodium, cooks who love bright finishing flavors, and anyone wanting an all-purpose seasoning that plays well with olive oil, lemon and simple pantry staples.

• One of our most popular salt-free seasonings.
• Great for Cornish hens, chicken, vegetables, rice, eggs and veal.
• Love To Cook - Cook To Love

Ingredients

shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf