Post by reuben on Jul 28, 2019 13:30:10 GMT -5
Not sure whether this belongs in the Herbs and Spice forum or the Cooking forum, but whatever.
Many moons ago in my parent's house we had salt, pepper, and McCormick Season All for spices. It worked for me. As a kid/teenager I regularly put more than enough Season All on my hamburgers.
Years went by. I became enamored of the Pepper Season All, which I found went great with pizza, pasta, lots of soups, etc. So I switched. Then when McCormick bought some other company they were forced to divest various spices in order to try to limit their monopoly of the market. One of the products they divested was Pepper Season All. But it was sold to Morton, and tasted the same, so I didn't care.
Alas Morton hasn't made it in a few years, and I haven't been able to find any information about who, if anyone, makes it. Sad!
So for at least a couple of years I've been working on my own version. It's not really a true substitute for Pepper Season All, but I like it anyway. One thing I will say about this and all other recipes is - Garbage In Garbage Out. If you use bad ingredients (turmeric, paprika, pepper, etc.), you'll end up with a spice/meal/dish/recipe that tastes like musty socks. The good stuff costs more, but it's worth it. Some quality ingredients are available only online, at least in my area. And yeah, buying McCormick paprika, turmeric, etc. in the grocery store is a recipe for a subpar spice.
- 4 tsp Kosher salt
- 2 tbs crushed peppercorns – black, tellicherry, 5 peppercorn mélange, or similar, as desired.
- 3 tsp minced onion
- 3 tsp minced garlic
- 2 tsp turbinado sugar
- 2 tsp smoked paprika
- 1/4 tsp turmeric, 4-7% curcumin
- 1/2 tsp cumin powder
- Must use good ingredients, or it will taste like sawdust, cardboard, and musty socks.
- Use uncrushed peppercorns for better flavor. Crush peppercorns by hand using mortar and pestle, 1 tbs at a time.
Add to salads, pasta/pizza, and other dishes as desired, either during cooking or when served.