If you've ever stared at your spice rack trying to figure out which combination goes with tonight's dinner, all-purpose seasoning is the answer you've been looking for. One jar. Every meal.
Here's how to actually use it — seven real ways, starting tonight.
What Is All-Purpose Seasoning Good For?
All-purpose seasoning is a pre-blended mix of salt, herbs, and aromatics balanced to complement almost any protein, vegetable, or grain. It's designed to do the heavy lifting in the kitchen so you don't have to measure five separate spices before every meal.
1. Scrambled Eggs and Omelets
A pinch of all-purpose seasoning before the pan goes hot transforms basic scrambled eggs into something restaurant-quality. The herb and salt balance enhances the natural richness of eggs without masking them. Try it: beat your eggs, add a light shake of seasoning, cook on medium-low. That's it.
Best for: breakfast eggs, omelets, frittatas
2. Roasted Vegetables
Toss broccoli, zucchini, sweet potatoes, or Brussels sprouts in olive oil, coat generously with all-purpose seasoning, roast at 425°F for 20-25 minutes. No other spices needed. This is the formula for vegetables that people actually want to eat.
Best for: sheet pan dinners, meal prep, side dishes
3. Chicken — Grilled, Baked, or Pan-Seared
All-purpose seasoning on chicken is the reason food tastes better at some people's houses than others. Rub it into the meat at least 15 minutes before cooking to let the flavors absorb. It works equally well on boneless breasts, thighs, or a whole roasted bird.
Best for: weeknight chicken, meal prep, grilling
4. Rice and Grains
Add one teaspoon of all-purpose seasoning to your cooking water before the rice or quinoa goes in. It seasons from the inside out — something you can't replicate by sprinkling on top. This one small change makes plain rice a dish instead of a side.
Best for: rice, quinoa, couscous, farro
Looking for a chef-balanced all-purpose seasoning? Chef No Chef Secret Salt is blended for exactly this — one jar that handles everything.
5. Soups and Stews
Use all-purpose seasoning as your base layer before you taste-and-adjust. It saves you from adding cumin, garlic powder, onion powder, and herbs separately. Add it at the beginning when you're sautéing your aromatics.
Best for: chicken soup, lentil stew, chili, tomato-based sauces
6. Ground Beef and Burgers
Mix all-purpose seasoning directly into the raw ground beef before forming patties or cooking crumbles. The seasoning gets distributed evenly throughout the meat, giving you flavor in every bite — not just on the surface.
Best for: burgers, tacos, pasta meat sauce, meatballs
7. Popcorn and Roasted Snacks
Skip the artificial flavor packets. All-purpose seasoning on freshly popped popcorn — tossed with a little butter or olive oil — is genuinely better. Also works on roasted chickpeas, nuts, and homemade crackers.
Best for: snacks, entertaining, healthy alternatives to flavored chips
How Much All-Purpose Seasoning Should You Use?
A good rule of thumb:
- Proteins: 1 teaspoon per pound of meat
- Vegetables: ½ teaspoon per 2 cups of chopped vegetables
- Grains and soups: 1 teaspoon per 2 cups of liquid
Start lighter than you think you need — you can always add more, but you can't take it away.
FAQ
Can you use all-purpose seasoning as a salt substitute?
All-purpose seasoning typically contains salt, so it can replace plain salt in most recipes. Check your blend's sodium level and adjust accordingly.
Does all-purpose seasoning go on fish?
Yes — a light coat on salmon, tilapia, or shrimp before pan-searing works well. For more delicate fish, use less than you would for chicken or beef.
How long does all-purpose seasoning last?
Most blends stay potent for 1-2 years when stored away from heat and moisture. If it doesn't smell like much, it's time to replace it.
Chef no Chef All-Purpose Seasoning is blended for exactly this kind of everyday cooking — bold enough to notice, balanced enough to use on everything. Shop All-Purpose Seasoning →