All Purpose Seasoning

If you’re looking for the perfect mix of spices that's versatile enough to use on a wide variety of foods, then this is it.  This is our house seasoning that we've used for decades. Use it on pretty much anything from steamed or roasted vegetables, breakfast egg dishes like Dairy-free Frittata, to your holiday Roast Turkey and weeknight Baked Chicken. We’ve used this on grilled chicken thighs and have been told it makes the best chicken our guests have ever had.  Really, it’s that good.

This recipe includes many everyday spices that are pantry staples and a few special ones that are optional.  The addition of kala namak black salt and powdered mushrooms gives this homemade spice mix an umami flavor that enhances anything it touches. You can use regular sea salt in place of kala namak and omit the mushroom powder if you don’t have these ingredients around.  But, I highly recommend them.  They add next-level kind of flavor and make the best all-purpose seasoning.

What is all purpose seasoning?

It is a spice mix, made with dried herbs that is used to add flavor and savoriness to most any dish.  It’s balanced to enhance and season foods without overpowering them.

Most all-purpose seasonings contain onion and garlic, which is not suitable for everyone.  If you’d like to add those, they would be a wonderful addition.  But, if you follow a low-FODMAP diet, this is the perfect DIY spice mix for most any no onion no garlic recipe.

Why you’ll love this recipe

• So versatile – you can (and will want to) use this spice mix on and in just about everything
• Quick and easy – this recipe can be made with pre-ground spices or whole herbs and spices (which I recommend)
• Homemade seasoning blends are just better – homemade mixes beat store-bought because they can be customized to your own taste.  You’re in control of the ingredient ratios and can alter the recipe any way you like.
• You control the ingredients – no worries about MSG, preservatives or fillers.  You know exactly what’s in your spice jar
• Special diet friendly – this recipe has no onion or garlic, using all low-FODMAP seasonings and AIP spices, with the exception of black pepper – just omit for the autoimmune protocol
• Sugar free – this all purpose seasoning recipe is also a keto seasoning blend as it contains no sugar. All ingredients in this recipe are keto spices and perfect for a low-carb diet.

Ingredients

All the ingredients can be used whole, then ground in a spice grinder or mortar and pestle, but pre-ground and powdered herbs and spices can be used.  I include measurements and instructions for both.

• Black pepper – gives a spicy, earthy flavor
• Kala namak black salt or sea salt – kala namak has a superior flavor profile and is not as salty as sea salt or table salt.  If you don’t have any kala namak, regular sea salt can also be used, just add less (see recipe card).  Read more about black salt in my Kala Namak Ingredient Spotlight.
• Rosemary – adds a slightly minty, peppery flavor with a hint of bitterness
• Basil – sweet, slightly spicy and pungent
• Oregano – also slightly spicy and pungent
• Sage – earthy, peppery, musky with a hint of lemon
• Porcini or oyster mushroom powder – this optional ingredient lends earthiness, savoriness and umami to spice blends.  We use dried porcini mushrooms and grind them in a spice grinder.  Porcini mushroom powder is low-FODMAP at a serving size of 1 tablespoon.  Oyster mushrooms are a great low-FODMAP mushroom and are FODMAP-friendly in servings up to 1 cup.

Why use whole herbs and spices?

While you can make this recipe using all pre-powdered or ground herbs, I recommend using whole herbs when possible.

Whole herbs contain more aromatics than pre-ground herbs.  All of the oils and flavor compounds are released when ground and tend to decrease over time. Using a spice grinder or mortar and pestle creates the best spice blends, with a fresher flavor.

Instructions

Making all-purpose seasoning is quick and easy.

Using whole spices

Whole herbs and spices creates the most flavorful seasoning.

Spice grinder

Place all ingredients into a spice grinder or coffee grinder.

Grind into a powder.  Depending on the size of the grinder, you may need to work in batches.  If working in batches, place all of the ground spices into a small bowl and stir until well combined.

Mortar and pestle

Add peppercorns and kala namak (or sea salt) and grind until peppercorns are coarsely broken up.

Add the rosemary, basil, oregano, sage and porcini powder and grind to a fine powder.

TIP: I coarsely crush the pepper and salt first because it helps to break up the other herbs as they are being ground.

After grinding, there will be small flakes of oregano, rosemary, basil and sage, which looks beautiful on roast chicken or turkey.

Using powdered ingredients

Measure all ingredients in a small bowl and mix until thoroughly combined.

TIP: If using sea salt instead of kala namak black salt, you will want to use less due to its higher sodium content. See recipe card for measurement.

Making an AIP seasoning blend

This recipe makes a wonderful AIP seasoning blend. You can omit the black pepper as it is not AIP compliant.

Simply prepare the recipe according to the instructions, leaving out the peppercorns.

If you're looking for some spice, consider adding horseradish powder for an extra kick.

How to store

The best way to store spices and dried herbs is in a glass container with a tight-fitting lid.  Glass containers keep spices fresh for longer than plastic.  Plastic containers are slightly porous and allow small amounts of air in the container, which causes them to degrade faster.

Try not to store spices around the stove, as the heat will cause them to deteriorate faster.

How to use

Here are a handful of my favorite ways to use this homemade spice mix:

• Poultry seasoning – sprinkle on chicken thighs or breasts or season a whole chicken or turkey. I use this on Traeger Smoked Turkey Breast, and in this amazing Slow-Cooker Turkey Tenderloins recipe.
• Hamburgers and meatloaf – mix into ground beef for the most amazing burgers and meatloaf
• Steak rub – this is all we use on steak.  Coat your favorite cut of steak with this spice blend, then sear in butter in a hot cast iron skillet.  It forms the best crust on a succulent steak.  You may never want anything else. It's also a great seasoning variation for Flank Steak smoked on a pellet grill.
• Fish and shrimp – add to salmon, tilapia, shrimp or sole and pan fry or bake
• Eggs – sprinkle a pinch in your morning scrambled eggs or tofu
• Add to vegetables – I love sautéing this seasoning into homemade Cauliflower Rice
• Lamb, pork or wild game – the aromatic herbs are a perfect pairing and it seasons this Smoked Leg of Lamb perfectly
• Soups and stews – use in hearty winter soups and stews, like chicken noodle soup or pot pies prepared with homemade bone broth

Variations

This recipe is very versatile and easily customizable.

• Use different culinary salts – try different gourmet or culinary salts to change the flavor profile
• Replace sea salt with a smoked salt – this creates a delicious, smoky seasoning
• Try different mushroom powders – shiitake or a wild mushroom mix contribute umami and change the flavor just a bit
• Add onion and garlic powder – if you don’t follow a low-FODMAP diet, add 1 tablespoon of onion powder and 2 teaspoons of garlic powder to enhance the flavor.  Or, replace the salt with your favorite garlic salt.
• Make it spicy – add a small amount of cayenne to add a touch of heat

FAQ

Try these homemade spice blends