I’ll be the first to admit that I have more jars in my kitchen seasoning racks (and seasoning cabinet… and overflow seasoning section in my pantry) than the average home cook. I grew up in a house where the only multi-purpose seasonings available were a partial jar of Lowry’s of indeterminate age and cakey-ness and a non-descript version called “Seasoned Salt.” Right here, let me say – both f those are totally serviceable options if they impart a taste you like or that brings you home!
My journey with all-purpose seasonings really started with BBQ seasonings when we spent our years exiled in the Midwest wilderness (also known as Ohio). My BBQ seasoning and sauce collection got a little wild in attempts to replicate anything that tasted remotely like home in Texas. Since then, I’ve just kind of picked up a jar here and there – especially anything available from my local butcher shop, fishmonger, or family-owned BBQ supply place. The pictured array is just from my all-purpose seasoning basket, but there are at least 4-5 more hiding elsewhere in the kitchen. I use them all with some regularity, depending on what I’m cooking.
Bottom line – there are no real rules to all-purpose seasonings; but if I had to make some, then they would be:
- Have a go-to that suits your everyday cooking and that you can keep on the cutting board or close at hand. For me, that is the unpictured Hooters’ Pillar of Seasoning Salt. Yes, that Hooters.
- Do not let cost be wholly prohibitive. You’re buying not only the components of the mixture, but somebody else’s time and patience in blending them together just right. That is not to be underappreciated!
- Have at least one salt-free option to add a flavor punch without taking the salinity over the edge. The “No Shit” seasoning from Disparity Ranch is my current favorite.
- Don’t be afraid to have “special” favorites! I never cared for lemon pepper anything, but the Lemon Pepper Garlic from SuckleBusters is ridiculously good on just about everything from oven-roasted chicken wings on gameday to pan fried fish to steaks.
Happy seasoning — Cheers!
** Disclaimer: I get no kickbacks – monetary or otherwise – from the companies named in this post. I just love their products! **
Domestic Goddess M.D. 