This all-purpose blend delivers bold flavor to any dish without overpowering it. I developed this mix to bridge my French training and pitmaster roots.
Use it on meats, vegetables, or even popcorn. Store in an airtight container for up to 6 months to keep the flavors fresh.
Ingredients for Spike Seasoning
Nine carefully balanced spices create this bold, versatile seasoning blend for any dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Coarse Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred for texture |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked for best flavor |
| Granulated Garlic 🧄 | 1 tbsp | Not garlic powder for texture |
| Granulated Onion 🧅 | 1 tbsp | Dehydrated, not fresh |
| Dried Thyme 🌿 | 1 tsp | French thyme for subtle earthiness |
| Dried Rosemary 🌿 | 1 tsp | Crushed to release oils |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Celery Salt 🌿 | 1 tsp | Essential for depth of flavor |
| Ground Mustard 🟡 | ½ tsp | Adds subtle tang without heat |
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The salt base matters here. Diamond Crystal kosher salt gives the perfect flake and texture—Morton’s works in a pinch but adjust the amount (it’s denser). For the herbs, Penzeys or bulk bins at natural food stores have the best quality. I always check the aroma before buying—if it doesn’t smell potent, it won’t taste right. The garlic and onion should be granulated, not powdered, for that ideal coarse texture.
No celery salt? Mix equal parts salt and celery seed. Short on thyme? Marjoram works at the same ratio. Want more heat? Add 1/4 tsp cayenne (but this blend is designed to be universally appealing). The paprika is flexible—sweet for color, smoked for depth. If you’re out of mustard powder, colman’s dry mustard is a great substitute.
Store in an airtight container away from light and heat. Keeps 6 months at peak flavor (though it’s still safe beyond that). I make double batches—one for the kitchen, one for the grill station. Shake before using to redistribute the spices evenly.
Why You’ll Love This Recipe
- Five-Minute Mix: I just dump everything in a bowl and stir—no chopping, no fuss. Honestly, it’s faster than waiting for my coffee to brew.
- Savory Depth: The garlic and thyme hit that sweet spot between earthy and bright, like my grandma’s kitchen but without the mystery spices.
- Endless Uses: I sprinkle it on eggs, roasted veggies, even popcorn. Between us, it’s the only seasoning my picky nephew doesn’t complain about.
- Pantry Staple: One batch lasts me months, and the ingredients cost less than a fancy jar. I’ll be real: it’s saved me more times than my grocery list.
Step-by-Step Instructions for Spike Seasoning
Here’s the method. Simple, precise, and it delivers bold flavor every time.
Step 1: Prepare the Black Peppercorns
Begin by freshly cracking the 1 tbsp Black Peppercorns using a mortar and pestle or a dedicated spice grinder. I prefer a coarse crack for this blend—it adds texture and bursts of peppery heat with every bite.
If you don’t have a grinder, place the peppercorns in a sealed plastic bag and gently crush them with a rolling pin. Avoid over-grinding; you want visible flecks, not a fine powder. This step ensures the pepper’s aromatic oils are released, maximizing its impact in the final blend.
Step 2: Crush the Dried Rosemary
Take the 1 tsp Dried Rosemary and rub it between your palms or pulse it a few times in the spice grinder. This breaks down the tough leaves and releases their piney, citrusy oils, which are essential for the blend’s complexity.
Be careful not to pulverize it completely—you want small pieces, not dust. The crushed rosemary will distribute more evenly in the mix and infuse its flavor more effectively. This small step makes a noticeable difference in the final product.
Step 3: Combine the Dry Ingredients
In a medium bowl, add the 2 tbsp Coarse Kosher Salt, cracked Black Peppercorns, crushed Dried Rosemary, 1 tbsp Granulated Garlic, 1 tbsp Granulated Onion, 1 tsp Dried Thyme, 1 tsp Paprika, 1 tsp Celery Salt, and 0.5 tsp Ground Mustard.
Whisk all the ingredients together thoroughly until the mixture is uniform in color and texture. The coarse kosher salt will help distribute the finer spices evenly, preventing clumping. I like to use a fork for this—it breaks up any small lumps and blends everything perfectly.
Step 4: Store and Use Your Seasoning
Transfer the completed blend to an airtight container. A small glass jar with a tight-fitting lid works beautifully. Store it in a cool, dark place to preserve the potency of the spices.
This blend is incredibly versatile—sprinkle it on meats before grilling, mix it into marinades, or use it to season roasted vegetables. The flavors will intensify over the first 24-48 hours as the spices meld together. Shake the container before each use to redistribute the ingredients evenly.
Pro Tips For Making Spike Seasoning
- Toast the Peppercorns: Lightly toast the black peppercorns in a dry pan for 1-2 minutes before grinding—they release oils that make the seasoning far more aromatic. I learned this the hard way after wondering why my first batch tasted flat.
- Use Fresh Dried Thyme: Skip the dusty old thyme from the back of your pantry. Fresh dried thyme (less than 6 months old) actually changes the outcome, adding a bright, earthy note that stale herbs can’t.
- Grind Just Before Mixing: Grind the coarse salt and peppercorns right before combining with the other ingredients. I used to pre-grind everything, but the flavors fade fast once exposed to air.
- Measure by Volume: Sounds weird, but it works: use 2 parts salt, 1 part each of garlic and onion, and ½ part each of pepper and thyme by volume. This ratio balances the boldness without overpowering any single note.
Best Sauces and Condiments for This Dish
Classic pairings
This blend shines on grilled meats. I love it on ribeye steaks—just pat the meat dry, sprinkle generously, and let it rest for 30 minutes before grilling. The kosher salt forms a beautiful crust while the herbs infuse deep flavor. 🔥
Vegetable boost
Toss roasted potatoes or cauliflower florets with olive oil and a heavy sprinkle before roasting at 425°F for 25-30 minutes. The celery salt adds a subtle savory depth that elevates simple veggies to restaurant quality.
Dip and spread
Mix 1 tbsp of this seasoning into ½ cup mayonnaise for an instant aioli. It’s incredible with fries, on burgers, or as a sandwich spread. I also stir it into sour cream for a quick veggie dip.
Popcorn upgrade
Melt 4 tbsp butter, brush it on fresh popcorn, then dust with the blend. The garlic and onion granular add a savory punch while the paprika gives a hint of color. It’s my go-to movie night snack.
For extra crunch, add it to melted butter before drizzling over popcorn.
Marinade magic
Combine 2 tbsp seasoning with ¼ cup olive oil, 2 tbsp lemon juice, and 1 minced garlic clove for a marinade. It works beautifully on chicken, pork chops, or even tofu for 4-12 hours.
Nutrition Facts
Frequently Asked Questions
Can I use fine sea salt instead of kosher salt?
You can, but reduce the amount by 25% since fine salt is denser. Kosher salt’s coarse texture helps distribute flavors better in this blend.
How long does the flavor last in dishes?
The spices bloom when cooked, so the flavor stays vibrant for the meal’s duration. For marinades, let it sit for at least 30 minutes for maximum impact.
What if I don’t have celery salt?
Mix ½ tsp salt with ½ tsp celery seed as a substitute. The blend will still have that signature savory depth.
Is this blend too strong for delicate fish?
Use it sparingly—start with ¼ tsp per fillet. The garlic and onion can overpower mild fish, but a light sprinkle adds nice complexity.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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