Season Salt

This big-batch season salt makes five cups at a time, so you won’t run out anytime soon. It’s built on a base of salt with paprika for color, garlic and onion powder for savory depth, dry mustard for heat, and a blend of thyme, basil, marjoram, celery salt, and curry powder for herbal complexity.

The quantity tells you this is meant to be a pantry staple, not a specialty blend. Keep a jar by the stove and reach for it the way you would plain salt. It works on everything: roasted chicken, grilled vegetables, fried potatoes, hamburger patties, scrambled eggs. The paprika and curry give foods a warm golden tint that looks as good as it tastes.

Basil and thyme are the dominant herbs in this mix, with marjoram adding a softer, sweeter herbal note underneath. The curry powder ties it all together with gentle warmth, not Indian-style heat but just enough spice to make the blend interesting.

Kitchen Tips

• This is a salt-heavy blend (3 cups salt to about ¾ cup total spices), so use it as a salt replacement, not on top of salt.
• Store in airtight mason jars or spice containers. Break the batch into smaller jars for daily use and keep the rest sealed.
• Shake before every use. The paprika and heavier powders settle to the bottom over time.
• Keeps for 3-4 months at full potency. After that the herbs fade but the blend is still usable.

Variations

• Gift jars: Divide into small decorative jars for a thoughtful, homemade gift during the holidays.
• Pepper addition: Stir in a tablespoon of black pepper if you want more bite.