Seasoned Salt

Store in a cool, dry place in an airtight container. Moisture causes clumping and degrades flavor. Shelf life is typically 2-3 years, though salt itself doesn't spoil—the dried herbs and spices lose potency over time.

Start with less than you think—seasoned salt is saltier than it tastes due to the spice blend masking some saltiness

Add early in cooking for even distribution, or sprinkle at the end as a finishing salt for texture

Check the ingredients list for MSG or celery seed if you have sensitivities or preferences

Make your own by mixing 4 parts salt with 1 part each of garlic powder, onion powder, and paprika

French fries and roasted potatoes

Grilled chicken, pork chops, and steaks

Popcorn and roasted nuts

Roasted or grilled vegetables

Rim for Bloody Mary cocktails

Over-salting by using seasoned salt in the same quantity as regular salt—reduce by about 25% to start

Adding to boiling pasta water or brines where plain salt is more appropriate and cost-effective

Assuming all brands taste the same—formulations vary widely, from simple to complex blends with dozens of ingredients