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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 Time
5 mins
Total Time
5 mins
Servings: 4 tablespoons
Calories: 19 kcal
Course:
Condiments
Cuisine:
American
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
- 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.
- Label the jar with the contents and date and store in a cool, dry place such as the pantry for 6 to 12 months.
Cup of Yum
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.
- 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 Information
Calories
19kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
876mg
(37%)
Potassium
78mg
(2%)
Fiber
2g
(8%)
Sugar
0.3g
(1%)
Vitamin A
574IU
(11%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4tablespoons
Amount Per Serving
Calories 19
% Daily Value*
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 876mg | 37% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.