Incredible Seasoning Salt
Make a 1970s-style all-purpose seasoning salt with paprika, peppers, spices, and optional MSG. Mix, age, and use on meats, veggies, and seafood.
This recipe was found in a cooking magazine by my Father back in the mid 1970's.
Submitted by: Gerard from Montgomery, Alabama
Yield: two pounds
- Combine the listed spices with fine sea salt, shake well, and let the mix rest for a week to mellow.
- Use high quality spices and freshly ground black and white pepper for the best flavor.
- Store airtight in a cool, dry place; the blend keeps well for six months or more. MSG is optional.
Spices
Featured in this Recipe
Preparation Instructions:
Buy a Rubbermaid plastic jar at Wal-mart, or wherever available.
I prefer to mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Seal with the lid and shake it really well. Shake it every now and then, for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on pork, beef, poultry, seafood, vegetables, and most anything.
thespicehouse.com
More About This Recipe
Personally, I use the very best spices available. I go overboard with the salt (light gray Celtic sea salt). I also buy the best black and white peppercorns from The Spice House, and grind them fresh myself. You may not find dill salt anywhere. To mix your own, blend 1 part ground dill seed to 4 parts salt. So, 1 teaspoon dill with 4 teaspoons salt, mix together, and measure your tablespoon.
Frequently Asked Questions
What does this seasoning salt work best on?
This blend is all-purpose. Use it on pork, beef, poultry, seafood, vegetables, roasted potatoes, and as a finishing sprinkle. It adds a savory, spiced crust when used before grilling or roasting.
How do I make dill salt if I cannot find it?
Mix 1 part ground dill seed with 4 parts fine salt. For example, combine 1 teaspoon ground dill seed with 4 teaspoons salt, stir well, then use the mixture to measure the tablespoon the recipe calls for.
Can I skip the MSG in the recipe?
Yes. MSG is optional for added umami. Skip it if you prefer or are sensitive. To boost savory flavor without MSG, add a pinch of yeast extract, ground mushroom powder, or a little extra onion and garlic salt.
How should I store the seasoning and how long will it last?
Keep the blend in an airtight container in a cool, dry, dark place. Shake it occasionally during the first week to help flavors marry. It holds best for at least six months; flavor slowly fades after that.
Can I make a smaller batch?
Yes. The recipe scales easily. Cut every ingredient in half or quarter to make a smaller quantity. Keep ingredient ratios the same so the flavor stays balanced.
How can I reduce the saltiness or make a low-sodium version?
Reduce the sea salt amount and increase the dry spices proportionally to preserve flavor. You can swap part of the sea salt for a potassium-based salt substitute, but taste as you go because substitutes can change flavor.
Do I need to grind my own pepper and spices?
Grinding fresh peppercorns and using freshly ground spices gives a brighter, more complex flavor. If you prefer convenience, pre-ground spices work fine, but the blend will be less vibrant over time.
Are there any allergy or diet concerns with this recipe?
The mix is generally gluten free, but check labels on curry powder and prepared spice blends for hidden allergens. MSG is optional and should be avoided by those who choose not to consume it. Always read product labels if you have specific allergies.
What does this seasoning salt work best on?
This blend is all-purpose. Use it on pork, beef, poultry, seafood, vegetables, roasted potatoes, and as a finishing sprinkle. It adds a savory, spiced crust when used before grilling or roasting.
How do I make dill salt if I cannot find it?
Mix 1 part ground dill seed with 4 parts fine salt. For example, combine 1 teaspoon ground dill seed with 4 teaspoons salt, stir well, then use the mixture to measure the tablespoon the recipe calls for.
Can I skip the MSG in the recipe?
Yes. MSG is optional for added umami. Skip it if you prefer or are sensitive. To boost savory flavor without MSG, add a pinch of yeast extract, ground mushroom powder, or a little extra onion and garlic salt.
How should I store the seasoning and how long will it last?
Keep the blend in an airtight container in a cool, dry, dark place. Shake it occasionally during the first week to help flavors marry. It holds best for at least six months; flavor slowly fades after that.
Can I make a smaller batch?
Yes. The recipe scales easily. Cut every ingredient in half or quarter to make a smaller quantity. Keep ingredient ratios the same so the flavor stays balanced.
How can I reduce the saltiness or make a low-sodium version?
Reduce the sea salt amount and increase the dry spices proportionally to preserve flavor. You can swap part of the sea salt for a potassium-based salt substitute, but taste as you go because substitutes can change flavor.
Do I need to grind my own pepper and spices?
Grinding fresh peppercorns and using freshly ground spices gives a brighter, more complex flavor. If you prefer convenience, pre-ground spices work fine, but the blend will be less vibrant over time.
Are there any allergy or diet concerns with this recipe?
The mix is generally gluten free, but check labels on curry powder and prepared spice blends for hidden allergens. MSG is optional and should be avoided by those who choose not to consume it. Always read product labels if you have specific allergies.
This is a very good seasoning blend. However, a word of caution. Do not mix in the full 30 ounces of fine sea salt or 8 table spoons of pepper at the beginning. I found this to be a little too salty for my taste. Mix all of the other ingredients first then add half the amount of salt then half the amount of white and black pepper and work your way up from there. Once I cut back the salt and pepper the blend came out quite nice.
So much better and more complex than other seasoning salts out there. Thanks for the dill salt directions!