There is absolutely nothing wrong with traditional salt and pepper for seasoning. But for many dishes I prefer Seasoned Salt – salt with something more.
Many dishes gain an extra layer of favor using seasoned salt. It brings additional subtle elements that gives that ‘special something’ to many recipes. While not for every recipe I find myself using it quite often, For example, it’s a must-have for Myrna’s Meatloaf! Seasoned Salt has been around a long time but I think the person who brought the idea into the mainstream was Emeril Lagasse and his trademark ‘BAM!’ when he would add some seasoning. I was surprised that he finally published his receipe.
At any rate, let’s get busy and make our own mix.
You may want a Mortar and Pestle handy depending on the raw ingredients you are working with.
Start with the following list as a guideline and adjust to your liking
- 1 Tbl salt
- 1 Tbl smoked paprika
- 1 Tbl dried parsley (pounded a bit in the mortar and pestle)
- 1 tsp black pepper (please use fresh whole peppercorns and grind in the mortar and pestle. Ground black pepper goes flat quite quickly.
- 3/4 tsp brown sugar (optional, but I happen to like the little touch of sweetness)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp celery seed
- 1/8 tsp cayenne (or to your level of hotness)
That will combine for a nice all-purpose seasoned salt you will find yourself using quite often!
Store in air-tight jars to keep fresh.
If you can add silica get packets they will help the product from ‘caking’ up. I use this source https://www.silicagelproducts.co.nz/ (but if you do a search you will find many local sources – they are quite inexpensive and can be used in a lot of products in your pantry).