Not a Chef

My House Seasoning

Tim -

Every cook has their favorite spice blend, something they put on everything.


One Celebrity Chef (BAMM!) has their own Essence. The following is the basis for mine. I put it on a lot, and you can tailor it for your particular tastes. Mostly the sweetness, and  the heat.

I make small(ish) batches of this, with 1 'part' being 1 tablespoon. Scale it up or down for your needs.

  1. 1 part granulated garlic (NOT garlic salt)
  2. 1 part smoked Paprika
  3. 1 part ground Mustard
  4. 1 part granulated Onion
  5. 1 part kosher salt
  6. 1 part white sugar
  7. 1/2 part ground white pepper
  8. 1/2 part ground black pepper
  9. 1 part ground Ancho or Chipotle or Cayenne (or a mix) depending on your desired heat level.

Mix well in a bowl, store covered and sealed with your normal spices. If you want a little more earthy sweetness, use brown sugar instead of white, but be extra thorough with the mixing, and allow to sit unsealed for a few days to let the extra moisture from the brown sugar evaporate, then mix again.

Don't use "Chili Powder" to replace anything in #9, as that is a particular spice blend itself. Use the pure ground "Chile" peppers, please.

I sprinkle this on just about every meat that breathes air, even grilled veggies and season eggs with it. I hope you enjoy it as much as I do!