Homemade All Purpose Seasoning Blend

Create the Best All Purpose Seasoning

The air in my kitchen usually smells like a mix of whatever I’m frantically prepping for the kids, but the moment I crack open my jar of All Purpose Seasoning, the room fills with the pungent, earthy scent of smoked paprika and garlic.

I remember the exact Tuesday night I realized I was out of my favorite "everything" spice blend; I was staring at four raw chicken breasts and a ticking clock. I threw together what I had in the pantry, and honestly, the family didn't just eat it they asked what was different about the "fancy" chicken.

That "accident" became this specific recipe, which I’ve refined to ensure it never clumps or overpowers the meat. It’s a lifesaver when you’re staring at a fridge of random leftovers and need a cohesive flavor profile to pull a meal together.

You don’t need a culinary degree to make this, just five minutes and a clean glass jar. We’ve stopped buying those tiny, overpriced grocery store containers entirely because this home mixed version is punchier and much easier on the monthly grocery budget.

Quick Planning for Batch Success

When you're managing a household, efficiency is your best friend. This recipe is designed to be made in a single "sprint" so you have enough seasoning to last through a month of heavy cooking.

I usually double the batch if I know we have a series of birthdays or potlucks coming up, as it scales perfectly without losing its zing.

If you are looking to round out a full meal prep session, this savory blend pairs beautifully with the earthy notes found in a Self Rising Cornmeal recipe for a quick bread side. Planning your spice inventory once a month saves you those frustrating mid cook realizations that the cumin is bone dry or the paprika has lost its vibrant red hue.

The Science of Balanced Spices

The Hydroscopic Balance

Mechanism: Salt acts as a flavor conductor by drawing out moisture from proteins, while the nutritional yeast provides a non dairy umami boost through natural glutamic acid. This combination creates a savory "crust" that clings to food rather than falling off in the pan.

Chef's Tip: Toast your coarse black pepper in a dry pan for 60 seconds before adding it to the mix; it releases volatile oils that make the seasoning smell ten times more potent.

Adding a single dried silica packet (the kind you find in seaweed snacks) to the bottom of your jar will keep the garlic powder from turning into a solid brick. It's a small trick that saves you from having to hack at your spices with a butter knife when you're in a rush.

Essential Tools for Mixing Blends

You don't need a high end lab to get a consistent All Purpose Seasoning. A simple wide mouth funnel and a whisk are your best bets for getting every grain distributed evenly. I once tried to just shake the jar, but the heavy salt settled at the bottom while the light herbs floated to the top, leading to one very salty pork chop and three very bland ones.

Two Essential Tools

• Fine Mesh Sieve: Sifting the garlic and onion powder prevents those stubborn "flavor boulders" from ruining the texture.
• Airtight Glass Jar: Plastic containers can absorb old smells; glass keeps the volatile oils of the thyme and oregano locked inside.

Comparison of Prep Methods

If you are using this blend for a slow cooked meal like a Char Siu Chicken recipe, the finer the grind, the better it will penetrate the meat fibers during the long cook time. For quick searing, I prefer the gritty texture of coarse ground spices to help create a satisfying crust.

step-by-step Mixing and Storage

1. Measure 4 tbsp Garlic Powder.Note: This provides the pungent base for the entire mix.
2. Add 3 tbsp Onion Powder.Note: Onion adds a subtle sweetness that balances the salt.
3. Whisk in 2 tbsp Kosher Salt.Mix until no large white clumps remain.
4. Incorporate 1 tbsp Nutritional Yeast.Note: This is the "secret" ingredient for a savory finish.
5. Fold in 3 tbsp Smoked Paprika.Until the mixture turns a deep, rusty orange.
6. Add 2 tbsp Coarse Ground Black Pepper.Note: Coarse pepper provides a biting, textured "shatter" in every bite.
7. Sprinkle 1 tsp Cayenne Pepper.Note: Adds a gentle back of-the throat warmth.
8. Stir in 2 tbsp Dried Oregano.Until the green flecks are evenly distributed.
9. Mix in 1 tbsp Dried Thyme.Note: Thyme offers an earthy, floral top note.
10. Add 1 tsp Dried Parsley.Until the blend looks vibrant and speckled.

Fix Clumps and Salty Mixes

Solving Humid Clumping

Clumping usually happens because garlic and onion powder are "hygroscopic," meaning they literally pull water out of the air. If you live in a humid climate, your All Purpose Seasoning might turn into a rock within a week.

To fix this, you can spread the mix on a baking sheet and "toast" it at 80°C for 10 minutes to dry it out, then re blend.

Common Mistakes Checklist

• ✓ Never measure spices directly over a steaming pot (steam enters the jar and causes mold).
• ✓ Always use a completely bone dry measuring spoon.
• ✓ Avoid using table salt; the fine grains settle too quickly and make the mix uneven.
• ✓ Don't skip the nutritional yeast if you want that "restaurant" savory depth.
• ✓ Check the expiration dates on your individual spices before starting the batch.

Four Variations for Every Meal

The Spicy Tex Mex Flip

If you're making tacos or chili, you can easily pivot this All Purpose Seasoning. Simply add 2 tablespoons of ground cumin and an extra teaspoon of cayenne. This creates a smoky, over high heat profile that works perfectly on flank steak or roasted corn.

Fresh Mediterranean Twist

For a brighter, more herbal profile, swap the smoked paprika for regular sweet paprika and double the dried oregano. I love using this variation on roasted lamb or mixed into a quick lemon and olive oil vinaigrette for a Greek style salad.

For a hearty family breakfast, you can even stir a teaspoon of this blend into the batter for a Bread in a recipe to create a savory herb loaf that the kids will actually finish.

Storing Spices for Long Freshness

Store your DIY All Purpose Seasoning in a cool, dark place like a pantry or a low cupboard. Keeping it on the countertop near the stove might look pretty, but the heat from the burners will dull the flavors faster than you can use it.

This blend stays at peak potency for about 6 months, though it's perfectly safe to use for up to a year it just won't be as "zingy."

Zero Waste Tips

Don't throw away the dregs at the bottom of the jar! When you're down to the last tablespoon, pour a little olive oil into the jar, shake it up, and you have an instant marinade for two chicken thighs.

If you have older dried herbs that are losing their scent, you can "refresh" them by lightly toasting them in a pan for 30 seconds before adding them to your master mix.

Creative Uses for Your Blend

Perfect Roasted Chicken

The absolute best way to use this All Purpose Seasoning is on a whole roast chicken. Pat the skin bone dry with paper towels, rub a little softened butter or oil all over, and then liberally coat the bird in the seasoning.

The smoked paprika and salt will create a crispy, mahogany colored skin that crackles when you carve it.

Zesty Root Vegetables

Don't limit yourself to meat. Toss chopped sweet potatoes, carrots, and parsnips in a bowl with a glug of avocado oil and two tablespoons of this mix. Roast at 200°C until the edges are dark and caramelized; the sugar in the onion powder will help the vegetables develop a velvety, sweet and savory crust that even picky eaters will love.

1. Yield

Exactly 250ml (approx. 16 tablespoons) of finished seasoning.

2. Weight

Each tablespoon of the blend weighs roughly 12-14 grams depending on the grind.

3. Heat Level

This recipe sits at a 2/10 on the spice scale, making it safe for children.

If you want a Deep Crust

Use 1 full tablespoon per 500g of meat.

If you want a Table Seasoning

Transfer some to a shaker with larger holes for topping popcorn.

If you want a Marinade

Mix 2 tablespoons with 60ml of oil and 30ml of lemon juice.