Tulo

All Purpose Seasoning Recipe

A small glass jar filled with an orange-red all-purpose seasoning blend, a wooden spoon resting on top, with loose paprika and garlic powder scattered on the counter beside it.
Photo by Zenia Diamond on Pexels

Mixing the salt, dried herbs, and ground spices in a specific ratio, more salt and garlic powder than anything else, gives a blend that tastes balanced straight out of the jar instead of one-note, and skipping the anti-caking agents and sugar found in most store-bought blends means it works on everything from eggs to roasted vegetables without dominating the dish.

Prep
5 min
Cook
0 min
Total
5 min
Servings
12

Ingredients

Servings12
  • 3 tbsp kosher salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp smoked paprika
  • 1 tbsp ground black pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp ground mustard
  • 1/2 tsp cayenne pepper

Nutrition per serving

Calories
16
Protein
1g
Carbs
3g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Measure the kosher salt, garlic powder, onion powder, smoked paprika, black pepper, oregano, thyme, ground mustard, and cayenne into a small bowl.
  2. 2Whisk vigorously for about 30 seconds, scraping the bottom of the bowl, until the mixture is one uniform color with no darker streaks of paprika or lighter clumps of salt.
  3. 3Taste a pinch on a cracker or a piece of bread and adjust: more salt for a saltier all-purpose blend, more cayenne for heat, more paprika for color and smokiness.
  4. 4Funnel the finished blend into a clean, fully dry airtight jar or a shaker bottle with fine holes.
  5. 5Label the jar with the date and store it in a cool, dark cabinet away from the stove or oven.
  6. 6Shake the jar well before every use, since the denser salt settles toward the bottom over time and separates from the lighter herbs.

Tips & variations

  • Swap the smoked paprika for sweet or Hungarian paprika for a milder, less smoky version, or use half of each.
  • Add 1 tablespoon of dried parsley for a greener flake and a slightly fresher look on light-colored dishes like popcorn or mashed potatoes.
  • For a lower-sodium version, cut the kosher salt to 1 tablespoon and increase the garlic powder and paprika by a teaspoon each to keep the flavor from tasting thin.
  • This blend works well rubbed onto chicken or pork before roasting, stirred into softened butter for corn on the cob, or shaken over popcorn straight out of the bag.
  • Double or triple the recipe using the built-in serving scaler if it becomes a daily staple; it keeps just as well in a larger batch.

Storage & reheating

Store the finished seasoning in an airtight jar in a cool, dark pantry, away from heat and direct sunlight. It stays at peak flavor for about 6 months and is still safe to use for up to a year, though the aroma and color will fade gradually. There is no reheating involved since nothing is cooked.

Tips from the Tulo kitchen

  • A funnel makes transferring the mixed spices into a narrow shaker jar much less messy than pouring straight from a mixing bowl.
  • If the blend clumps in humid weather, add a few grains of dry rice to the jar to absorb excess moisture, the same trick used in salt shakers.

FAQ

Is this all purpose seasoning gluten-free?

Yes, as long as each individual spice is labeled gluten-free; pure salt, garlic powder, onion powder, paprika, pepper, and dried herbs contain no gluten, but cross-contamination can occur with spices packaged in shared facilities.

How much sodium does homemade seasoning have compared to store-bought?

Most commercial all-purpose blends list salt as the first or second ingredient and often add anti-caking agents on top of that; this recipe uses 3 tablespoons of salt across the whole batch, so cutting it back directly lowers the sodium in every dish it's used in.

Can I use fresh herbs instead of dried?

No, fresh herbs hold too much moisture and will cause the blend to clump and mold in storage; stick with dried oregano and thyme for a shelf-stable seasoning.

What can I substitute for smoked paprika if I don't have any?

Regular sweet paprika works, though the blend will lose its smoky note; adding a small pinch of ground cumin can help replicate some of that depth.

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