Cookbook:Seasoned Salt II
| Seasoned Salt II | |
|---|---|
| Category | Spice mix recipes |
| Yield | ¾ cup (150 g/5.3 oz) |
| Time | 2 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 teaspoon (5 g) |
| Servings Per Recipe: | 30 |
| Amount per serving | |
| Calories | 2 |
| Calories from fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1020 mg |
| Total Carbohydrates | 0.4 g |
| Dietary Fiber | 0.1 g |
| Sugars | 0.3 g |
| Protein | 0.1 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Ingredients
[edit | edit source]- ¼ cup (75 g/2.6 oz) salt
- 1 tbsp ground black pepper
- 1 tbsp ground paprika
- 1 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp dehydrated garlic (minced or powdered)
- 1 dehydrated onion (minced or powdered)
- 1 tsp celery seed
- 1 tsp parsley
- ½ tsp each of however many of the following you have on hand:
- ¼ tsp each of however many of the following you have on hand:
- Ground white pepper
- Chili powder
- Curry powder
- Powdered coriander
- Dill weed
- Crushed or ground caraway
- Asoefetida
- Sugar
- Powdered soup bouillon
Procedure
[edit | edit source]- Mix all ingredients and store in an airtight jar.