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Dry Seasonings

  SALT AND BLACK PEPPER ARE THE BASIC SEASONINGS. My two cents' worth:

  • Sea salt. Since salt is so cheap, it's worth using sea salt for cooking. It has a slightly different taste from standard table salt and sometimes lacks an anti-caking additive (the stuff that keeps salt flowing freely). On the plus side, sea salt contains a few more natural minerals.
  • Kosher salt. I think coarse kosher salt is superior to standard table salt for table use. Among other virtues, it takes less kosher salt to achieve the same degree of saltiness.
  • Black pepper. For the sake of freshness, grind peppercorns as needed.

As with salad dressings, there are almost unlimited choices of dry seasonings on supermarket shelves. Most are combinations of common herbs and spices—and copious volumes of salt, MSG, anticaking chemicals, etc. Often your own seasoning combinations will readily beat brand-name versions. And if you're really into seasonings, check out Wisconsin-based Penzey's (you can even download their catalog).

Abbreviations
  • T=tablespoon
  • tsp=teaspoon


Emeril's Creole Seasoning
— all-round powdered heat —

Cajun Seasoning
— ideal for swordfish, mahi-mahi... —
  • 2-1/2 T paprika
  • 2 T salt
  • 2 T garlic powder
  • 1 T onion powder
  • 1 T black pepper
  • 1 T cayenne pepper
  • 1 T dry oregano
  • 1 T dry thyme
  • 1 T red pepper flakes
  • 1 T cayenne pepper
  • 1 T dried thyme leaves
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp ground sage
  • 1/4 tsp salt
  • 1/4 tsp black pepper


rainbow

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