So often it’s the simple things made with run-of-the-mill pantry items that serve us best in the kitchen. Thanks to their ease, versatility, and great flavor, staples like classic balsamic vinaigrette, basic marinara, homemade Bisquick, and aptly-named “everything” sauce have found their way into many recipes in my kitchen and throughout this blog.
An amped up salt fits nicely into this category. And when you take a few minutes to combine ingredients you likely have sitting right in your spice cabinet in a way that closely replicates a store-bought counterpart, you’re likely cashing in on extra flavor and saving a few pennies at the same time.
I always attribute the fresher flavor of DIY versions to the absence of “extra” ingredients used to preserve a product or enhance its flavor or texture. Many people are watching their sodium intake these days, too, so adding a bevy of natural flavors to the salt by way of your spice cabinet makes a little salt go a longer way.
This flavorful mix can be stored in an airtight container or extra spice jar for several months and used on everything from burgers and roasted veggies to hard-boiled eggs and homemade Chex mix. In the coming days I will share a family-favorite side dish that’s enhanced by this versatile condiment. In the meantime, mix up a jarful and put baking potatoes and Parmesan cheese on your grocery list. : )
Yield: a scant 3 tablespoons; double the recipe for a yield of approximately 1/3 cup.
- 2 tablespoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1⁄2 teaspoon paprika*
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- Optional: 1⁄8 teaspoon cayenne pepper and a pinch (1/16 teaspoon) cinnamon**
Combine all of the ingredients in a small bowl and mix well. Pour the mixture into a small jar or an empty spice bottle to store.
- * I have tried this blend with smoked paprika in place of regular paprika and it is good, although I would recommend using a scant 1/2 teaspoon unless you want the smoked paprika flavor to really stand out.
- ** This amount of cayenne pepper will add flavor without much heat, but feel free to use a pinch or omit altogether if preferred. Also, though the addition of cinnamon may seem strange, a tiny amount adds a subtle floral note similar to that of some store-bought blends.
I needed seasoned salt for Chex Mix. Thank you for posting this recipe. It saved me a trip to the grocery store and let me make my snack mix.
I’m delighted this came to the rescue, Christine. It’s always nice to avoid an extra trip to the store!
Just made your checkerboard potato recipe with this seasoned salt. Very, very good!!
So glad you like!
Made this without the salt. It was great. Thanks for sharing your recipe.
Awesome, Autumn! Thanks for the feedback.
this looks great – can’t wait to try it. I will likely substitute Pink Himalayn Rock Salk for the sea salt – just a preference but can’t wait to toss out the Lawry’s Seasoned salt that’s in my spice drawer right now! Thanks so much.
Pink Himalayan Salt will be terrific…enjoy!
Ann, I love all your DIY seasonings and sauces. When you first shared the recipe for taco seasoning I printed it out and put it in my collection of homemade recipes. I also have your everything sauce (which is amazing) and I also use your marinara sauce recipe in the summer when I have a abundance of tomatoes from the garden. Besides controlling the ingredients in the recipes it is considerably cheaper than buying them at the grocery store.
I love your comment, Gail. Thank you! I’m so happy that you’ve made and enjoyed these recipes, and hope you like this one as well. Coincidentally, I just pulled a container of my taco seasoning out of the pantry for dinner tonight.