This All-Purpose Seasoning recipe, also known as 7:2:1 or 7:2:2, is the perfect mixture of common spices and is ideal for meats, vegetables, potatoes, and salads. Have it ready in a shaker without running for and measuring individual spices every time.
This homemade spice blend saves you time and money. No reason to get your favorite seasonings out every time and measure. Keep it by the stove and on the table in a sealed shaker.
You can keep it basic with a 7:2:1 or 7:2:2 ratio of kosher salt:pepper:granulated garlic, which compliments most meat, salad, potatoes, and vegetables. Or make it your signature blend by adding other spices and herbs you frequently use. Also, adjust the basics if you like.
This seasoning is perfect for the lazy in all of us. It is much more economical than commercial blends. And it will store well for six months or more, depending on what you add.
We use it almost everywhere, like on grilled filets, grilled ribeye steaks, baked chicken legs, seared and baked chicken breast, and many more meat or vegetable dishes.
🧂Salt
This mixture uses coarse salt like kosher or sea salt. The recipe uses Diamond Crystal Kosher salt, which, due to its granular shape, has fewer salt molecules per teaspoon.
The rough equivalent is 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt or sea salt = 2 teaspoons Diamond Crystal kosher salt.
If you use Morton salt or another coarse salt like sea salt, use 4 tablespoons - not 7 which is for Diamond Crystal.
But since salt is mostly to taste, use what you want. If you are salt-sensitive or restricting salt, try cutting the salt in half.
🥣Pepper, Garlic, and Other Seasonings
- Pepper—Use restaurant grind black pepper, which is a rougher grind. Finer grinds will not stay mixed in with the salt well.
- Garlic—Use "granulated" garlic and not powder. Its texture will mix a lot better with the salt and pepper. Garlic powder is a much finer grind and will not stay mixed in well.
- Onion—Optional, like garlic, use the granulated form if added, not the fine powder.
- Less common seasonings—Only add them if you use them very frequently: Paprika, dill, coriander, basil, thyme, oregano, red pepper flakes, and cayenne pepper.
👨🍳Uses
- Use this almost anywhere you use salt and pepper. The suggested basic blend works great on most meat chicken, beef like steak and burgers, and pork like tenderloins or chops.
- Other dishes like baked or roasted potatoes, cooked vegetables, and salads.
- You can make up several different customized blends for other uses.
✔️Tips
- Finer ground spices will settle in the mix and lead to uneven seasoning.
- Use a shaker that can be sealed. I buy them at Penzy's Spices. Or recycle another container with a large hole shaker and seals tight. A container can be refilled for many years to come.
- The recipe uses tablespoons, but obviously, it could be teaspoons, cups, ounces, or whatever, so you can change up the amount you mix.
❓FAQs
It is a mixture of the common spices you add to dishes during cooking and serving. The basic recipe is salt, pepper, and garlic. But you should customize it to your taste and household usage.
Store where it is conveniently close to where you use it. The container should have a tight-fitting top and a shaker with larger holes.
For the basic mixture, 6 months at least. For customized blends, if using dried spices, it should be about the same.
Recipe
All Purpose Seasoning Recipe
Ingredients
- 7 tablespoons Diamond Crystal kosher salt - Only 4 tablespoons of Morton Kosher salt. Adjust to your taste.
- 2 tablespoons black pepper - course grind
- 1-2 tablespoon Granular garlic - 2 for 7:2:2
- other things to your taste
Instructions
- Mix well. If using Morton then use 4 tablespoons of salt. ADJUST THE SALT TO YOUR TASTE.
- This is written with tablespoons, but you could use teaspoons, cups. or any other measurement. It is all about the ratio of ingredients. This is not a "by weight" recipe.
- Store in an airtight container.
Your Own Private Notes
Recipe Notes
Pro Tips:
- This is a bit heavy in salt for some. Cut it down for your taste. If you are salt sensitive or need low sodium, try half the salt initially.
- This is based on Diamond Crystal Kosher salt. Conversion for various salts: 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- If you are using Morton salt or another coarse salt like sea salt, use 4 tablespoons.
- Use granular garlic powder, not regular garlic powder.
- We always use two parts garlic powder due to our love of garlic.
- Use this almost anywhere you use salt and pepper. The suggested basic blend works great on most meat chicken, beef like steak and burgers, and pork like tenderloins or chops.
Other dishes like baked or roasted potatoes, cooked vegetables, and salads. - You can make up several different customized blends for other uses.
- Use a shaker with large holes and a top that seals. I get mine at Penzy's
- This is written with tablespoons, but you could use teaspoons, cups, or any other measurement. It is all about the ratio of ingredients.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published August 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ben
Good stuff!
I make an Asian spice rub using less salt but add a bit of Chinese 5 spice powder which packs a lot of flavor. Sometimes I add a pinch of Chinese white pepper as well for extra zing.
Danna Gillerist
Up up up, good
Jereme David
This mix is ungodly salty. I love salt but the amount in this mix results in something nearly inedible. A 1:2:2 SPG is more appropriate.
I know that recipes and food are highly subjective, but the salt here is just off the charts.
Dan Mikesell AKA DrDan
Hi Jereme,
Welcome to the blog.
Sorry you didn't find this to your liking.
Be sure to adjust the kosher salt to the type you have. This is made for Diamond Crystal kosher salt. Morton is almost twice as much salt per teaspoon.
But as you say, it is totally a matter of taste and make a solution that works in your kitchen.
Thanks for the comment and I hope it reminds the readers to make this to their taste.
Dan
Joyce Kunzman
I have been off "salt" for years. I used to use McCormick "It's a Dilly" until it was discontinued; unable to find a satisfactory substitute, I mix dill weed, garlic powder, onion powder, and paprika in equal portions for my everyday seasoning. For special seasoning, I add whatever may be needed, or use Trader Joe's "21 Seasoning Salute". Lately I use Indian seasonings a lot, also.
hannah
can i use sodium benzoate to make its shelve life longer
Dan Mikesell AKA DrDan
Hi Hannah,
Welcome to the blog.
The answer is yes I believe, but I don't see why.
The shelflife is that of the shortest component. At least 6 months but well stored airtight and out of light, at least 1 year and some would say 2 years.
Also, sodium benzoate inhibits the growth of bacteria, mold, and other microbes but nothing is growing in this mix. There is no water to speak of and way too high osmolality with the salt. The "spoiling" will be the garlic powder and pepper breaking down and losing oils from age.
So yes but don't waste your time.
Dan
Greg
This seems insanely salty to me, but I don't see anyone else complaining about it. When I make home seasoning blends I use as much salt as the entire amount of the other combined ingredients. So if I had two tablespoons of ground pepper and one tablespoon of garlic powder I would add three tablespoons of salt. This way has always tasted plenty salty to me for every application I use it on.
Devin
I agree 7:2:2 seems like too much salt, maybe in a restaurant that may be the norm?
I use 2:2:1 SPG for almost everything, competitions included.
Sometimes add a lil cayenne, chili powder, lil onion powder too, but then that starts getting away from simple SPG and becomes house seasoning in a sense.
Just my opinion
Devin Thomas
Mutts & Butts BBQ, Prosper Texas
Judy Pasqualone
I had this recipe before but can’t find. It said to make it for rotisserie chicken add paprika. How much paprika for the amts in this recipe please?
Dan Mikesell AKA DrDan
Hi Judy,
Welcome to the blog.
I think this is the recipe you were looking at. https://www.101cookingfortwo.com/crispy-spiced-up-oven-roasted-chicken/ You can skip the cayenne if you don't want spicy.
Dan
Allison T MacKay
I'd like to try this. Would Maldon sea salt flakes be too coarse? I have some and am out of Morton's Coarse KOSHER salt (other than Morton's fine sea salt)
Wish I could still find Morton's fine KOSHER salt in my area. I use Morton's Nature Salt Blend though.
Dan Mikesell AKA DrDan
Hi Allison,
Welcome to the blog.
Any courser salt should be fine. I like to use Diamond but again, not available currently. As I get older, I seem to want a bit less salt so I have been sneaking that down a bit. The beauty of homemade. Do what you like.
Thanks for the note and rating.
Dan
Maria crusan
When I first started using this recipe you included a remark in the blog to add cayanne pepper to the mix to spice it up. How much was that? I keep guessing and sometimes get it right but not always.
Dan Mikesell AKA DrDan
Hi Maria,
Good question.
I mention it in all the chicken recipes (Chicken for a Hundred, Grill and Oven Baked Drumsticks and Thighs). I believe all I ever said is "a pinch". To the above recipe, which would make 10 tablespoons of mix, I would suggest 1/2 teaspoon of cayenne pepper for a starting point for that "touch". It is always easier to add some then take it out. I doubt you want more than a full teaspoon.
Thanks for the questions and the note.
Dan
Marlie
Dr. Dan what would you recommend for a low-sodium/sodium-free alternative to your all purpose seasoning for those of us with hypertension? I don't want to lose out on flavour! Thanks for the great content.
Dan Mikesell AKA DrDan
Hi Marlie,
Welcome to the blog.
To decrease to sodium, I would just cut the salt in half. Also, Diamond Crystal Kosher salt has less sodium per teaspoon and to me about the same taste. But, I now have to buy 3 pound boxes. The salt substitutes are another possibility but I have never done that.
As always, the amount of sodium restriction you need is between you and your doctor. Also, I always found registered dietitians very helpful.
Hope that helps.
Dan
Thaddeus Kaminski
Nice to have a simple ratio for regular and added garlic and then a comment on added onion which I also like. Would help if the picture of the three ingredients were in the order of the 7-2-2. A mental pic helps me a lot. Trying it tonight.
Heartlover
I finally made a version of this, using Mrs. Dash® Onion & Herb Seasoning Blend in place of the granular garlic. The blend has (according to their website) [onion, garlic, spices (black pepper, sweet chili pepper, parsley, celery seed, basil, bay, marjoram, oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary), orange peel, natural flavor].
Wonderful on my roast chicken!
Dan R Cassidy
just found your site-great info on grilling porterhouse steak-will come back when I have more time-I'm a Dan fro Montague-my friends back in the day called me "DOC"-bite the bullet and get my spices at Penzys [road trip]-go to Jacks generally on Saturday will gladly by you a beer
Dan R Cassidy
P.S.-also have Goldens-have one now we rescued from West Olive
DrDan
Ours are from Bennington Hills Kennel just south of Flint. We always say Martha Stewart paid for them. We just got my first big paycheck for blogging for a Martha Stewart ad network.
Dan
Frank Guarino
Great at 7:2:2 for garlic lovers!
Kempshark
Was wondering if you had tried something like a 7:2:1:1 mix by also adding onion powder?...I like the idea of the added onion flavor. I was wondering about using the fine onion powder though and thought it may settle like table salt or garlic powder.
DrDan
The fine powder would just not distribute well and settle. I did try it once on a small batch. I used it but never did it again. There are onion granules and flakes but they have a minimal taste so I consider them a waste of money.
If you're big into onions, you could do onion salt which is 3 parts regular salt and 1 part onion powder. Maybe add a teaspoon of pepper and 1/2 teaspoon granular garlic to 4 teaspoons of onion salt. I have never done it but years ago I used onion salt some. I haven't had any for years. I assume they still make it. If you try this, let me know.
Dan
Jason Harley
How do you make sure all the three spices are mixed thoroughly. It seems that the pepper or garlic powder might fall to the bottom leaving me with too much salt. Should I run it through a spice grinder?
DrDan
Use granular garlic powder, not the fine stuff and a course ground pepper. It holds the mix will but you can always give it a shake before using. I wouldn't use a grinder, it will crush up the salt.
Niki
Simple and yet great !
Followed exactly as recipe indicates :-).... except Kosher salt as I had natural coarse sea salt hand picked.
7:2:1 was unexpectedly balanced concerning garlic, since my husband is not a fan.
Regards from Greece
Niki
DrDan
Thanks Niki,
The sea salt is approximately equal to kosher in sodium content. There can be a few trace minerals in the sea salt accounting for the difference in taste sometimes. The garlic amount in 7:2:1 is perfect for most people except for the garlic fiend that I live with.
Have a great day in Greece.
Dan
Jessica Smith
Why let the kosher salt, pepper, and garlic powder sit for six months?