自家製シーズニングソルト
This all-purpose seasoned salt blends fine sea salt with paprika, garlic, onion, celery seed, and a whisper of turmeric and sugar for that familiar golden, savory-sweet shake-on flavor. Sifting the powders together instead of just stirring breaks up every clump, so each pinch tastes identical from the first sprinkle to the bottom of the jar. Ten minutes of measuring gives you months of instant flavor for fries, eggs, chicken, and popcorn.
Whisk 70 g (1/4 cup) fine sea salt with 4 tsp sugar, 4 tsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp black pepper, 1 tsp each turmeric and ground celery seed, 1/2 tsp cayenne, and 1 tsp cornstarch, then push the whole mixture through a fine-mesh sieve into a bowl to break up clumps and whisk 30 seconds until evenly golden. Taste a pinch on plain popcorn or buttered toast, adjust the heat or pepper, and funnel into a dry airtight jar — it keeps its punch for about 6 months in a cool, dark cabinet.
- Measure the salt by weight (70 g) if you can — crystal sizes vary so much that a 1/4 cup of one brand can be nearly twice as salty as another.
- Sift, don't just stir: garlic and onion powder hide pea-sized clumps that will land as salty-bitter bombs on your food if you skip the sieve.
- The 1 tsp of cornstarch plus a bone-dry jar keeps the blend free-flowing; always sprinkle from your hand, never shake the jar over a steaming pot.
Equipment
- Mixing bowl
- Fine-mesh sieve
- Whisk
- Measuring spoons and cups
- Kitchen scale (optional but ideal)
- Small funnel
- Airtight glass jar or shaker
材料
Base
- 70 g fine sea salt, or any salt measured to 70 g by weight; see FAQ for kosher salt
- 15 g granulated sugar, rounds out the salt; omit for a sugar-free blend
- 3 g cornstarch, optional anti-caking agent
Spices & aromatics
- 9 g paprika, use half smoked paprika for a barbecue edge
- 9 g garlic powder
- 7 g onion powder
- 5 g freshly ground black pepper
- 3 g ground turmeric, mostly for the classic golden color
- 2 g ground celery seed, grind whole celery seed in a spice grinder if that is what you have
- 1 g cayenne pepper, optional; gives a gentle background warmth
作り方
- ステップ01
Make sure your bowl, whisk, sieve, and storage jar are completely dry — even a few drops of water will make the blend cake within days. If you just washed the jar, let it air-dry fully or dry it in a low oven and cool it before filling.
- ステップ02
Add the fine sea salt, sugar, and cornstarch (if using) to a mixing bowl. If you own a kitchen scale, weigh the salt to 70 g rather than scooping — salt crystal size varies wildly between brands, and weight is the only measurement that keeps the blend consistently seasoned.
- ステップ03
Measure the paprika, garlic powder, onion powder, black pepper, turmeric, celery seed, and cayenne into the same bowl. Level each spoonful with the back of a knife so the ratios stay true — an accidentally heaping tablespoon of garlic powder will dominate the whole batch.
- ステップ04
Set a fine-mesh sieve over a second bowl (or a sheet of parchment) and push the entire mixture through with the back of a spoon, pressing any clumps of garlic or onion powder until they break apart. Then whisk for about 30 seconds until the blend is a single, even golden-orange color with no pale or dark streaks.
- ステップ05
If you plan to use a shaker with small holes, pulse the blend 3 to 4 times in a spice grinder or mini food processor so the pepper and celery seed match the fineness of the salt. Skip this if you will spoon or pinch the seasoning by hand — a little texture is pleasant.
- ステップ06
Sprinkle a pinch over plain popcorn, buttered toast, or a slice of tomato and taste. Want more heat? Add another 1/4 tsp cayenne. Too subtle on the aromatics? Whisk in an extra teaspoon of garlic or onion powder. Adjusting now, against real food, beats guessing from a fingertip taste of straight powder.
- ステップ07
Funnel the seasoned salt into an airtight glass jar or shaker, label it with the date, and store it in a cool, dark cabinet away from the stove. Sprinkle from your hand or a spoon rather than shaking the jar directly over steaming pots, which pumps moisture inside and causes clumping.
Make ahead
This is a make-ahead recipe by nature — mix a batch whenever your jar runs low. It doubles or triples cleanly for gifting: portion into small 120 ml (4 oz) jars, and note the date and a suggested use ("great on fries and eggs") on the label. For the freshest gift batches, buy new paprika and garlic powder rather than using jars that have been open for over a year.
Storage
Keep in an airtight jar in a cool, dark, dry cabinet — away from the stove and dishwasher, where heat and steam degrade the spices. The blend is safe indefinitely thanks to the salt, but the paprika, garlic, and celery flavors are at their brightest for about 6 months; after that it still works, just less vividly. If it clumps, break it up with a fork or re-sift; if it smells dusty rather than savory, it is time for a fresh batch.
Variations
Smoky barbecue seasoned salt
Swap all the paprika for smoked paprika, replace the granulated sugar with an equal weight of light brown sugar (rubbed through the sieve to break clumps), and add 1/2 tsp ground chipotle. Excellent as a dry rub base for ribs, chicken thighs, and grilled corn.
Lower-sodium version
Cut the salt to 35 g (2 tbsp) and increase the garlic powder, onion powder, and paprika by 1 tsp each so every pinch still carries big flavor with roughly half the sodium. Because the blend is less salty, you can season a little more generously without overshooting.
Sugar-free (keto and Whole30-friendly)
Simply omit the sugar and cornstarch — the blend stays savory and clump-resistant if your jar is dry, though it will taste slightly sharper. Add 1/4 tsp mustard powder to restore a hint of roundness without any sweetener.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
よくある質問
What exactly is seasoned salt made of?
Seasoned salt is a savory all-purpose blend built on salt plus dried aromatics — this version uses paprika, garlic powder, onion powder, black pepper, celery seed, turmeric for color, a little sugar for balance, and optional cayenne. The salt does the seasoning while the spices add the golden color and umami-leaning depth that plain salt cannot.
How is seasoned salt different from just using regular salt?
By volume, this blend is only about 40 percent salt, so a teaspoon delivers noticeably less sodium than a teaspoon of pure salt along with garlic, onion, pepper, and paprika flavor. That means you can use it more generously as a finishing sprinkle, but if a recipe calls for plain salt by amount, do not substitute one-for-one — season, taste, and add more.
Can I use table salt or kosher salt instead of fine sea salt?
Yes, but measure by weight: you need 70 g of salt regardless of type. By volume the differences are huge — 1/4 cup of coarse kosher salt weighs far less than 1/4 cup of fine table salt, so scooping would leave a kosher-salt batch underseasoned. If you must measure by volume, use about 6 tbsp of Diamond Crystal kosher or a scant 1/4 cup of table salt, and pulse coarse crystals in a spice grinder so they blend evenly.
Why did my seasoned salt clump, and how do I fix it?
Clumping almost always means moisture got in — a damp jar, humid air, or shaking the jar directly over a steaming pot. Break clumps up with a fork or push the blend through a fine-mesh sieve again, then make sure the cornstarch is included and the jar is fully dry. Adding a few grains of raw rice to the shaker also helps in humid kitchens.
How long does homemade seasoned salt keep?
Salt itself never spoils, so homemade seasoned salt is safe to use indefinitely, but the ground spices fade with time. Expect peak flavor for about 6 months in an airtight jar kept cool and dark; after that it will still season food, just with less aroma. Starting from freshly purchased paprika and garlic powder buys you the longest shelf life.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.