Simple All-Purpose Seasoning Recipe (To Use For Everything!)

Overhead shot of all-purpose seasoning in an ornate glass jar with labelled lid at the side.

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Simple All-Purpose Seasoning Recipe (To Use For Everything!)

Pack flavor into chicken wings and thighs, minute steak, pork chops, soups, casseroles, potatoes, vegetables and more with this homemade all-purpose seasoning. It takes only a few minutes to make up a batch to go in your pantry to grab whenever you need to add a little more 'pizzazz' to a dish. You only need 7 simple basic herbs and spices, and it's so easy to swap things in and out to suit your taste.

Prep Time5

Total Time5

Course: seasoning

Cuisine: American

Servings: tablespoons

Author: Helen Schofield

Equipment

spice jars with bamboo lids

Ingredients

For dry rub

2 teaspoons paprika regular or smoked
2 tablespoons dried herbs I like Italian mixed herbs (usually includes some or all of: oregano, parsley, basil, thyme, rosemary, sage, marjoram)
½ teaspoon ground cumin (increase to 1 teaspoon if you like)
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons salt (Use 1 to 1.5 teaspoons per batch, to taste)
1 teaspoon black pepper (substitute with white pepper)

Instructions

Mix all of the spices and herbs together in an airtight container such as a spice jar.
2 teaspoons paprika, 2 tablespoons dried herbs, ½ teaspoon ground cumin, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1½ teaspoons salt, 1 teaspoon black pepper
Label the jar with the contents and date and store in a cool, dry place such as the pantry for 6 to 12 months.

Notes

How to use: As a dry rub for chicken, steak, pork, shrimp, salmon, or any other meat or fish. Rub generously all over. Mix a teaspoon into meatballs or burgers. Use to season potatoes such as homemade fries or roast potatoes. Sprinkle over roasted or vegetables. Stir a teaspoon or more into soups, casseroles and stews.

Make into a paste to massage into meat by adding 1-2 tablespoons of olive oil and a teaspoon of brown sugar or honey if you like. Try this on pork, salmon or make this air fryer rotisserie chicken if you have an air fryer!

To make into a marinade, stir about half of the seasoning into a quarter cup of olive oil, half a cup of Greek yogurt and the juice of half a lemon. Use to marinate up to 2 pounds (1 kilo) of meat or fish.

Variations: Add a pinch of chili flakes or red pepper flakes for a little heat, or half a teaspoon of cinnamon for sweetness. Substitute in half a teaspoon to a teaspoon of any other herbs and spices you have or like, such as dill, tarragon, mint, cilantro (coriander). For pork, try a large pinch of fennel seeds. For salmon, add extra dill and parsley.

How much to use: Use around 1 tablespoon of the seasoning per 2 pounds (1 kilo) of meat or fish, or to taste. There are no rules, really. Just rub or sprinkle to taste.

Storage: Store in an airtight container such as a jar with a lid in a cool, dry and dark place such as your pantry. Label with the contents and date. Lasts for 6 to 12 months if the herbs and spices you use are fairly fresh.

Nutrition