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.
🧂Ingredients
Kosher salt
Black pepper—coarse
Granular garlic powder
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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.
It is much more economical than commercial blends. And it will store well for six months or more, depending on what you add.
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.
We use it almost everywhere, like on gas grill filet mignon, grilled ribeye, oven baked chicken legs, seared and baked chicken breast, and many more meat or vegetable dishes.
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🧂Salt Notes
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.
📖The Recipe Card with Step-by-Step Instructions
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
Step-by-Step 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.
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.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published August 26, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Harry Holloway says
When I use a “coarse” salt like sea salt, I find that it’s sold in a fine grain and a coarse grain. What grain of sea salt are you recvomending for the all purpose seasoning? Fine or coarse?
PS. I’m a grill genius with pork and chicken now, thanks to your recipes
Dan Mikesell AKA DrDan says
Hi Harry,
Welcome to the commenting and I do love those grill recipes. I grill all winter even in Michigan.
About the salt. Diamond Crystal has a unique crystal shape, so it takes more volume for the same number of salt molecules. The normal sea salt that I see is the same as Morton Kosher. I would assume their "fine" is approximately equal to table salt. Just my guesses.
I guess you could call the company about the sodium concentration of each. But I would just wing it.
BUT, when in doubt, use less salt and add more after cooking. You can always add, but it is hard to remove.
Hope that helps
Dan
Bkhuna says
This is a good write up for those looking to start grilling veggies. Thank you.
Ben says
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 says
Up up up, good
Dan Mikesell AKA DrDan says
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