Make it yourself at home. This mixture of common spices is ideal for most meats and vegetables. Have it ready in a shaker to use without measuring every time.
Introduction and My Rating
For Father's Day, my wife gave me a gift certificate to the local cooking school Artisan Cooking School in Grand Haven. I don't think she was trying to give me a hint, just that she thought we could enjoy it together. She was right.
I opted for the grilling class (big surprise there). Howard Norris is the chef/owner and was an excellent host and very educational. Multiple grilled types of meat and sided dishes were prepared quickly and efficiently with lots of discussion and pointers. Plus we got to eat it all — a wonderful evening.
One of the common themes with meat preparation was a common and very simple mix of spices. Nothing fancy. A 7:2:1 ratio of kosher salt:pepper:granular garlic. It worked great on everything that night.
I have used it several times since then with similarly great results. Retrospective, the ratio is very similar to many of my and other recipes.
My Rating
Excellent, wonderful and other adjectives. This is one for the lazy in me and the need to simplify things.
🧂Ingredients
Salt
Salt is salt is salt... but it is not. All salt is NaCl, AKA sodium chloride, but granules of various salts are different in size. So they pack together in different density.
The rough equivalent is 1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoon Diamond Crystal kosher salt.
Note: I have changed the salt recommendation for this seasoning. If using Morton salt, there is a lot more sodium. I now use Diamond Crystal and find I can get more pepper and garlic taste without overdoing the salt.
If you are using Morton salt or another coarse salt like sea salt, use 4 tablespoons - not 7.
This recipe and others on this site that calls for kosher or coarse salt will be referring to Diamond Crystal unless otherwise stated. You can adjust from there for what you have.
Also, things like sea salt, etc. usually are in the Morton salt range. They differ in the "trace minerals" they are "contaminated" with. Use them if you wish.
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
Again, like salt, pepper can be different in many ways. This recipe is based on restaurant grind black pepper which is a rougher grind.
There are different pepper versions not only in grind but in berries used to make the pepper. Use what you like.
You are right when you feel fresh ground pepper has more taste. Due to being freshly ground, the surface has not been exposed to air for a long period that leads to oxidation which will decrease taste.
Garlic and Other Seasonings
Try to use "granular" garlic and not powder. Its texture will mix a lot better with the salt and pepper.
Modification for the Garlic-asaurus. I live with a garlic loving wife along with the rest of my family when they are here. For them, I use 7:2:2
One of the most common suggestions is onion powder but add what you commonly use. Remember, it is easy to use your custom seasoning and another one for a specific recipe. But you can't take the cayenne pepper out if you don't want it when cooking for the kids.
👨🍳Uses
Use this almost anywhere you use salt and pepper. Mostly that is meats and vegetables.
The amount of garlic is the main variable. We are a "garlic family" so we use 7:2:2 instead of 7:2:1.
✔️Tips
I use a shaker that can be sealed. I buy them at Penzy's for a dollar. Or recycle another container but be sure it seals tight. A container can be refilled for many years to come.
I wrote the recipe using tablespoons, but obviously, it could be teaspoons, cups, ounces or whatever.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
📖 Recipe
All Purpose Seasoning - 7:2:1 and 7:2:2
Ingredients
- 7 tablespoons kosher salt - Diamond Crystal kosher salt
- 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.
- Store in an airtight container.
Recipe Notes
Pro Tips:
- This is based on Diamond Crystal Kosher salt. Conversion for various salts: 1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoon 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.
- This is a bit heavy in salt for some. Cut it down for your taste.
- Use other spices if you want.
- 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.
Nutrition
Originally Published August 26, 2011. Updated with expanded options, refreshed photos and a table of contents to help navigation.
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.