Spices

All-Purpose Seasoning

General savory blend of salt, herbs, garlic and spices for everyday seasoning.

All-purpose seasoning is a versatile blend typically combining salt, garlic and onion powder, dried herbs and assorted spices. It is used as a convenient one-shot seasoning for meats, vegetables, soups and rice. Caribbean and Western versions differ, but all aim to season a dish in a single sprinkle.

All-Purpose Seasoning is a pre-mixed dry blend built on a salt‑herb‑garlic backbone, typically combined with onion powder, black pepper, paprika, and often celery seed or dried herbs. It emerged as a mid‑20th‑century convenience product when commercial spice companies began packaging these combinations for speed and consistency, filling the practical gap between plain salt and single‑spice jars. Home cooks appreciated having one jar for everyday seasoning; restaurant kitchens developed proprietary versions to streamline prep work.

The blend's defining characteristic is its salt‑forward nature—most commercial versions run 40–60% salt by weight—which makes it an efficient seasoning vehicle but also the primary nutritional consideration for sodium‑conscious cooks. The other ingredients contribute savory depth, mild heat, and aromatic complexity without overwhelming the dish. Because the components are finely ground and thoroughly mixed, the blend distributes evenly through food, making it particularly useful for dry rubs, surface applications, and seasoning during cooking.

Regional and brand variations give the category real diversity. Montreal‑style blends favor cracked garlic and dill with a coarser grind; Southern US versions often incorporate more celery salt; European iterations tend toward milder herb profiles. Commercial brands like Lawry's, Johnny's, and Spike each have their own signature balance. Salt‑free alternatives and customizable homemade blends address the growing demand for lower‑sodium options without sacrificing the convenience of a pre‑mixed seasoning.

Measured in: g
Storage: Pantry

Types & varieties

Seasoned Salt

Salt‑forward base with garlic, onion, paprika, and black pepper; the most common and widely available form in grocery stores

Montreal Seasoning (Steak Seasoning)

Heavy on cracked garlic, dill, and black pepper; coarser grind than standard seasoned salt; originally from Canadian delis and steakhouses

Vegetable Seasoning

Lower salt or salt‑free; emphasizes herbs like thyme, oregano, and basil; formulated specifically for plant‑based dishes

Citrus or Zest Blends

Include dried lemon or orange zest alongside the salt‑herb base; add brightness to grilled proteins and roasted vegetables

Smoked Variants

Contain smoked paprika or hickory salt; popular for grilled meats, roasted vegetables, and corn on the cob

Spike / Universal Seasoning

Herb‑heavy, no‑salt‑added version marketed as an all‑purpose vegetarian seasoning; built on a blend of dried vegetables, herbs, and spices

Common uses

Seasoning burgers, steaks, chops, and ground meat before cookingRoasting chicken or turkey—apply under the skin and inside the cavity for even flavor throughoutSeasoning roasted or grilled vegetables before cookingFlavoring soups, stews, and chili at the start of cooking to build depthSprinkling on scrambled eggs, omelets, or fried eggs as they cookFinishing roasted potatoes, french fries, or corn on the cobAdding to rice, quinoa, or pasta cooking water for subtle all‑over seasoningSeasoning popcorn or deviled eggs as a finishing touchQuick weeknight seasoning for stir‑fries and sautéed dishesTossing with roasted nuts or seeds for a savory snackSeasoning compound butter for grilled meats and vegetables

Tips & pitfalls

Add early in the cooking process so the salt dissolves fully and flavors integrate—sprinkling on at the very end produces uneven seasoning distribution
Shake or stir the blend before each use: settling causes the heavier salt to sink and the lighter herbs to rise, leading to inconsistent flavor throughout a dish
Be aware of sodium contribution when combining with other pre‑salted ingredients like soy sauce, store‑bought broth, or canned tomatoes—the cumulative effect can easily oversalt a dish
Store away from the stove and oven; direct heat accelerates the loss of volatile aromatic compounds in ground spices
For homemade blends, toast whole spices briefly in a dry pan before grinding for noticeably brighter, more aromatic results
Do not treat this as a substitute for multiple distinct seasonings in recipes where each spice plays a structural role—curry pastes, Cajun roux, and similar complex preparations require individual spices to develop properly
If monitoring sodium intake, build your own blend with a reduced‑salt base or use finished dishes to season at the table rather than during cooking

Nutrition

311kcal

Energy

1301 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 73%Fat 16%

Protein

10.8g

22% DV

Carbs

68.5g

25% DV

Fat

6.7g

9% DV

Fiber

28g

100% DV

Sodium

18mg

1% DV

Notable micronutrients

Iron78% DV

Zinc68% DV

Magnesium55% DV

Calcium29% DV

Potassium24% DV

Vitamin C23% DV

Source · USDA FoodData Central · approx. Spices, cardamom

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In the shops

Matched grocery products

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Good to know

Base ingredients: Salt, garlic powder, onion powder, black pepper, paprika, and often celery seed or dried herbs
Typical sodium content: About 40–60% of blend is salt by weight in most commercial versions
Form: Finely ground dry powder, free‑flowing; most contain anti‑caking agents like silicon dioxide; some include MSG
Shelf life: 2–3 years sealed; 6–12 months after opening in an airtight container away from heat and light
Key commercial brands: Lawry's, Johnny's, Spike, McCormick, Tone's, Weber
Storage: Cool, dark, dry pantry; always seal tightly and keep away from stovetop heat, which accelerates flavor loss
Salt‑free alternatives: Mrs. Dash varieties, homemade blends with salt substitutes, or Spike vegetarian formulations
Regional character: Montreal blends are garlic‑forward; Southern US versions favor celery salt; European profiles lean milder on herbs

Substitutes

Salt + garlic powder + black pepper — Simple three‑ingredient replacement; adjust proportions to taste—roughly 3 parts salt to 1 part each garlic and pepper
Italian seasoning + garlic salt — Mix equal parts; works well for Italian‑American dishes and vegetable seasoning applications
Seasoned salt + additional cracked black pepper — Closest match for recipes calling for Montreal‑style seasoning needs
Cajun or Creole seasoning — Higher heat level than most all‑purpose blends; suitable for savory dishes where a bit of spice is welcome
Homemade blend — Combine 2 tbsp each salt, paprika, garlic powder, onion powder, 1 tsp each black pepper, celery seed, and dried thyme; store in a sealed jar