I call my cooking style salt-savvy — a term to capture using just enough salt to make what I eat enjoyable.
Craig’s Seasoned Salt
Equipment
Ingredients
- 3 tbsp sea salt
- 1/2 tsp dried thyme
- 1/2 tsp marjoram
- 1/4 tsp granulated onion
- 1/2 tsp granulated garlic
- 1 tsp paprika (you can double this to make it deeper red and with even more flavor. as always I recommend a high quality paprika for the best flavor!)
- 1/8 tsp curry powder
- 1 tsp dry mustard
- 1/8 tsp dill weed
- 1/4 tsp celery salt (or a pinch of celery seeds)
Instructions
- Add all to a small blender or a spice grinder and blend for 10-20 seconds.
Notes
What’s Seasoned Salt?
This is similar to a commercial product like Lawry’s Seasoned Salt, but without the extra additives they include. In my opinion, Lawry’s doesn’t have that bad of a nutritional profile, but I make my own because it tastes great and for some reason (maybe the salt itself?) it seems to last nearly forever when stored in a glass jar in my spice space. I use my spices as regularly as possible, but this one hung around for many, MANY years because I only use it in a handful of recipes.
Inspiration
Over a decade ago, there was a popular, somewhat generic website called about.com. It’s since been shredded into parts and dissolved, like most advertising-owned companies tend to do when growth isn’t happening. As far as I can tell the vegetarian recipe side was either transformed into or absorbed by thespruceeats.com. Anyway, they had some solid vegan recipe curators, and this recipe is largely based on the Seasoned Salt recipe by Diana Rattray. That’s Diana’s Seasoned Salt, and for Craig’s Seasoned Salt — I cut it in half and double most of the non-salt seasonings because I like my seasoned salt to be well seasoned.
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