Homemade All Purpose Seasoning Recipe

I perfected the Best Homemade All-Purpose Seasoning using pantry staples; my Mixed Seasoning recipe quietly solves the mystery of what to keep in your spice cabinet.

I love this Homemade All Purpose Seasoning because it actually makes everything taste better. A little garlic powder and smoked paprika give it that punchy, smoky kick that wakes up dinner.

I keep a Homemade Jar on the shelf and reach for it when meals need life, it’s one of those Spice Mixtures you’ll grab constantly. People think my blends are complicated but nope, this is simple and honest, the kind of pantry staple that saves you time.

I won’t give away all my secrets here, but trust me, use it once and you cant go back.

Ingredients

• Kosher salt: Adds seasoning and helps bring out flavours, no calories but watch your sodium intake.
• Garlic powder: Savory punch, low calories, may offer small immune support, not sweet, very aromatic.
• Onion powder: Adds sweet and savory depth, contains small fiber amounts, boosts umami and overall balance.
• Smoked paprika: Gives smoky slightly sweet color and warmth, rich in antioxidants from peppers.
• Black pepper: Provides bright heat and aroma, may aid digestion, no real macros, lots of flavor.
• Dried oregano: Herbal earthy note, small amounts of vitamins and fiber, pairs great with tomato dishes.
• Cayenne pepper optional: Adds spicy kick, metabolism boosting claims, use sparingly if youre heat sensitive.

Ingredient Quantities

• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano lightly crushed
• 1 tablespoon dried basil lightly crushed
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon cayenne pepper optional

How to Make this

1. Gather everything: 2 Tb kosher salt, 2 Tb garlic powder, 2 Tb onion powder, 1 Tb smoked paprika, 1 Tb ground black pepper, 1 Tb dried oregano (lightly crushed), 1 Tb dried basil (lightly crushed), 1 tsp dried thyme, 1 tsp dried parsley, and 1/4 tsp cayenne pepper optional.

2. Lightly crush the oregano and basil with your fingers or a mortar and pestle so they arent in big flakes; that helps the blend feel uniform.

3. Put the salt, garlic powder, onion powder, smoked paprika, black pepper, thyme, parsley, crushed oregano and crushed basil into a medium bowl; add the cayenne only if you want heat.

4. Whisk or stir vigorously with a fork for at least 30 seconds to evenly distribute the powders and break up any clumps; you can also pulse the mix once or twice in a spice grinder or food processor for a finer blend.

5. Taste a tiny pinch by sprinkling on a bit of plain rice or potato to check seasoning balance; adjust salt or cayenne if needed, a little at a time.

6. If you see any stubborn clumps, press the mixture through a fine mesh sieve or give it one more quick pulse in the grinder.

7. Transfer the seasoning to an airtight jar or container, label it with the name and date, and store in a cool dark place away from heat and sunlight.

8. Use liberally on meats, veggies, potatoes, soups and sauces; a good starter amount is about 1 teaspoon per pound of meat or per 4 servings of vegetables, then adjust to taste.

Equipment Needed

1. Measuring spoons, tablespoon and teaspoon (for the salt, garlic, onion and cayenne)
2. Medium mixing bowl, big enough to whisk in
3. Whisk or fork, for vigorous mixing
4. Mortar and pestle or just your fingers, to lightly crush the oregano and basil
5. Spice grinder or small food processor, optional if you want a finer blend
6. Fine mesh sieve, to press out any stubborn clumps
7. Small spoon or funnel, to transfer the mix into the jar
8. Airtight jar or container with lid, plus a label and marker
9. Kitchen scale, optional if you prefer weighing instead of measuring

FAQ

Homemade All Purpose Seasoning Recipe Substitutions and Variations

• Kosher salt: sea salt (same volume if coarse; if your sea salt is fine use a little less), table salt (use about half the volume of kosher), or flaky finishing salt (add at the end for texture and use much less).
• Garlic powder: granulated garlic (1:1), fresh garlic (about 1 small clove for every 1/4 tsp powder, give or take), or garlic salt (reduce the recipe salt to compensate).
• Smoked paprika: regular sweet paprika plus a tiny bit of liquid smoke or smoked salt, chipotle powder (swap 1:1 but expect more heat), or a pinch of ground cumin mixed with regular paprika for smokey depth.
• Dried oregano: dried marjoram or Italian seasoning (use same amount), fresh oregano (use about 3 times the volume of dried), or a mix of dried basil + thyme to mimic the herb profile.

Pro Tips

– Toast and freshen where it counts. If you have whole peppercorns or bigger herb flakes, give them a quick flash in a dry pan or a few pulses in a grinder to wake up the oils, then cool them before mixing. Dont overdo the heat tho or the delicate smoked paprika and garlic powder will lose their bright flavor.

– Mind the salt by feel not faith. Kosher salts vary a lot by brand so dont assume the same volume equals the same saltiness every time, especially on meats. Either weigh your batches or start lighter when seasoning food, taste, then add more if needed.

– Make it cling and penetrate. For a rub that actually sticks to meat, mix some of the seasoning with a little oil, mustard or plain yogurt to form a paste, spread it on, then let the protein sit in the fridge for at least 30 minutes or overnight. That little rest makes a big difference in flavor depth.

– Store smart to keep it bright. Keep the mix in an airtight jar in a cool dark place, add a small food-safe desiccant packet if you have one to stop clumps, and use within a few months for best aroma.