This all purpose seasoning recipe, made with only three ingredients—kosher salt, ground black pepper, and garlic powder—is a versatile powerhouse that elevates beef, steak, chicken, and seafood dishes.
In just 2 minutes, combine these pantry staples for a flavorful blend perfect for enhancing a variety of recipes, including baked chicken, grilled steaks, and even roasted vegetables. Plus it keeps for up to 6 months, offering convenience and versatility whenever you need a quick flavor boost in your cooking.
A good all purpose seasoning can be vital in a kitchen – and on the grill!
It comes in clutch when you need a really basic blend to season your food but want something more than just salt.
The first one I tried was Paula Deen’s house seasoning, which is what the recipe is based off of. I liked it, but wanted an extra little punch of flavor that wasn’t quite as heavy on the salt.
So I switched up the ratios and ended up with my own version of her house blend that I think is even better.
There’s truly not much to this recipe, but scroll down for the details – including step by step pictures and tips – to get the most out of this homemade all purpose seasoning.
Why you should make this homemade all-purpose seasoning.
- It’s super versatile. You can use it on just about anything that’s savory to add a little extra flavor.
- It takes less than 5 minutes to make. Seriously – I timed myself and it was just about 2 minutes total.
- It will keep for a long time. If your spices are relatively fresh to begin with, then this spice blend will keep for a good 6 months when stored in an airtight container or empty spice bottle (possibly even longer).
What’s in an all purpose seasoning?
An all-purpose seasoning can have a variety of different herbs and spices in it. Sometimes homemade versions will call for onion powder, parsley, oregano, paprika, and even cayenne pepper, in addition to salt, pepper, and garlic powder.
While there are lots of different versions out there, I like this simplified recipe. I find myself using it over and over again and I think you will too.
(Note: the measurements for the ingredient list are provided in the recipe card at the bottom of this post.)
- Garlic powder – this is different than granulated garlic, which is less finely ground. If using granulated garlic, you’ll want to double the amount used.
- Ground black pepper – You can use either freshly ground black pepper or pre-ground black pepper. I like to use a finely ground one for this seasoning as I think it incorporates better into dishes, but if you like a coarse grind that works too.
- Kosher salt – salt is the most important ingredient for seasoning any food. In this case the recipe calls for Diamond Crystal kosher salt, which is my preferred salt. It is less salty by volume than other salts which means it leaves a little more room for error when salting your food. If you are using a different type of salt (kosher or otherwise), you’ll want to use this salt conversion chart from Epicurious to determine how much salt to use.
Have your spices lost some of their zip?
If you can’t remember the last time you bought spices, it may be time to get new ones. Spices lose potency over time and if they are old the seasoning won’t have as much flavor as it should. Here are three ways to check your spices and herbs for freshness:
- Look: take a look at your spices. Are they vibrant or has their color faded?
- Smell: put your nose down to the bottle (though not too close!) and take a whiff. Do you smell the spice immediately or do you have to take a couple deep inhales to get any scent?
- Taste: take a small pinch of the spice and give it a taste. Is it strong on your tongue or can you barely taste it?
Use one or all three of these methods to see if your spice shelves need an overhaul.
How to make an all-purpose seasoning
I feel odd calling this a recipe because all you’re doing is measuring out the spices and stirring them together. But below are some picture to show you what I mean.
What do you use all purpose seasoning for?
The whole point of an all-purpose seasoning is right in the name – it works for a variety of different things. Here are some of the foods I like to use it for, but there are a ton of possibilities:
- cooking ground meat (like in my beef and bean dip recipe),
- roasting vegetables,
- seasoning a roast, and
- grilling proteins (like for the grilled boneless chicken thighs shown below).
Storing all purpose seasoning
If you are either making the seasoning ahead of time or want to make a big batch at once, place the rub in an air-tight container (I like to use a mason jar) and store it in a cool, dark place.
It will keep for about 6 months this way, depending on how fresh your spices were to begin with.
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3-Ingredient All Purpose Seasoning
Ingredients
- 2 tsp kosher salt Diamond Crystal brand
- 1 tsp ground black pepper
- ½ tsp garlic powder
Instructions
- Use measuring spoons to measure out the ingredients and place each into a small bowl.
- Use a small whisk or other utensil to stir the ingredients together until thoroughly combined.
Notes
- This recipe makes 2.5 tsp of seasoning.
- Store in an airtight container in a cool, dry place for up to 6 months.
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