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salt-free seasoning blend

January 9, 2019

My first salt-free seasoning blend was improvised without a recipe. I made a ton, and it was perfect. No clue what I put in it, but my goal is to craft a recipe. Here’s round 2:

1 T coarsely ground black pepper 1/2 T coarsely ground black pepper
1/2 T whole white pepper, coarsely ground
1 T whole mustard seed, coarsely ground
1 T garlic powder or roasted garlic powder
1 T dried minced onion
1 T paprika
3/4 T ground chilli or cayenne
1/2 T dried chives
1/2 T dried basil
1/2 T dried thyme
1/2 T whole coriander seed, toasted and ground
1/2 T whole black or white sesame seeds, coarsely ground
1/4 t powdered ginger
3/4 t dried powdered orange zest
1/4 t smoke powder

There is no particular logic to how this ended up this way besides reading recipes by linda larsen at the spruce eats, bake at midnite, and christina at allrecipes, and whatever I read the first time I made this.

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Needs WAY less black pepper, WAY more sour (lemon zest?), and way more diversity of seasoning. Next time, I will add more smoke powder, more seeds or nuts, lemon zest, and way less pepper!

My salt-free seasoning blends are an essential part of my pantry, so I’m tagging this “favorite”. This will be a living document, edited constantly over time, so check back in to see its evolution!

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I’ll also be doing some different salt-free blends this spring – looking forward to trying a ranch seasoning with no dairy, and a mess of new smokey meat salt-free blends with the smoke powder Mark got me for the holidays. But for now, check out some of my favorite salt-free seasoning blends – like ras-el-hanout, bokharat / baharat, and numbing xi’an spice.

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