Homemade All Purpose Seasoning

Learn how to make your very own homemade version of a multi purpose seasoning blend using a handful of herbs and spices that are a total game changer for meat and vegetable dishes.

Course condiment, Extra

Cuisine Caribbean

Prep Time 10

Total Time 10

Servings jar

Calories 99kcal

Author Charla

Ingredients

1 tablespoon paprika (7g) dried
1 tablespoon garlic granules (8g) dried
1 tablespoon parsley (4g) dried
1½ teaspoon black pepper (3g) dried
1 ½ teaspoon onion powder (3g) dried
1 tablespoon thyme (7g) dried
¼ teaspoon chilli (1.25g)dried
⅛ teaspoon pimento (0.63g)(ground allspice/pimento)
1 tablespoon coconut sugar (12.5g)can use raw cane sugar
½ tablespoon himalayan pink salt (9g)

Instructions

Place all of the herbs and spices into a coffee/spice grinder
Mill everything into a fine consistency.
Store the seasoning in a glass jar in a dry place.

Video

Notes

Use a glass jar (air tight container) to store the spice blend and keep it in a cool, dry place i.e pantry, cupboard.

Feel free to add any additional herbs or spices i.e rosemary, turmeric, cumin, oregano etc..

DO NOT store directly in the light as this will decrease the potency of the herbs/spices.

Make sure you are using dry/dried ingredients for longevity, don't mix fresh and dry ingredients because it will lose its potency and possibly create mould by mixing the two and storing it.

Generally custom made blends last a long time (several months to a year). Feel free to check out my article on How to Store Herbs and Spices

The use of coconut sugar is optional and helps to balance out the various herbs and spices.

You can omit the pink salt if you need to, depending on what you're using it for.

Feel free to double, triple or quadruple the batch, accordingly.

Nutrition