SPG seasoning - salt, pepper, garlic. It's that simple. I keep a spice grinder of coarse salt, whole peppercorns, and minced garlic so I can grind it fresh when I need it. (I also have instructions for making it from ground spices, if you want a dry rub that doesn't go through the grinder every time you use it.)
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This simple seasoning is one I use a lot. When a recipe calls for salt and pepper, I will often add some garlic powder for extra flavor. I used it so often I started to mix it up ahead of time, and keep a shaker jar of it with the other spices in my pantry. (Or buying it from the store). It tastes great and is easy to use.
But, being who I am, I had to get a little extra flavor. I don't like pre-grinding pepper, because it loses its flavor quickly. I looked at the peppercorn blend in my pepper mill and thought "why don't I put it all in a spice grinder"? A quick trip to Penzeys for some dry minced garlic and I was ready to go.
Equipment
A Spice grinder for whole grain (I like the vase grinders from Kuhn Rikon), or a jar with a shaker lid for pre-ground.
A funnel (to keep the spices contained when adding them to the grinder or shaker jar.)
INGREDIENTS
Pre-ground for a shaker
- ½ cup (65g) ground black pepper
- ¼ cup (65g) fine sea salt (or 3 tablespoons/65g table salt)
- 4 teaspoons (15g) granulated garlic powder
Whole grain for a grinder
- ½ cup (65g) Peppercorns (or peppercorn blend)
- ¼ cup (65g) coarse sea salt
- ¼ cup (15g) dry minced garlic
How to make Salt Pepper Garlic Seasoning
Mix up the seasoning
Combine all the ingredients in a large bowl and stir until completely mixed. For pre-ground, store in a sealed container (preferably a shaker jar) for up to six months. For whole grain, store in a spice grinder for up to a year.
What to season with SPG?
Anything you'd season with salt and pepper. It's my favorite basic beef rub, but it's also versatile. In the last month I've used it on steaks, burgers, salmon, pork chops, and chicken. Oh, and green beans, Brussels sprouts, and broccoli. It's the most versatile seasoning I use.
How to store SPG seasoning
If you make it with ground spices, it will keep for a year before it starts to lose its flavor when stored in an airtight container. The grinder version will keep even longer than that; the peppercorns and salt will stay fresh for a very long time; the minced garlic will lose some flavor after a while, but it also keeps better than ground garlic powder.
Salt Pepper and Garlic (SPG) Seasoning Recipe
- Total Time: 5 minutes
- Yield: About 1 cup 1x
Description
SPG seasoning - salt, pepper, garlic. It's that simple. I keep a spice grinder of coarse salt, whole peppercorns, and minced garlic so I can grind it fresh when I need it. (I also have instructions for making it from ground spices, if you want a dry rub that doesn't go through the grinder every time you use it.)
Ingredients
Pre-ground for a shaker
- ½ cup (65g) ground black pepper
- ¼ cup (65g) fine sea salt (or 3 tablespoons/65g table salt)
- 4 teaspoons (15g) granulated garlic powder
Whole grain for a grinder
- ½ cup (65g) Peppercorns (or peppercorn blend)
- ¼ cup (65g) coarse sea salt
- ¼ cup (15g) dry minced garlic
Instructions
- Mix up the seasoning: Combine all the ingredients in a large bowl and stir until completely mixed. For pre-ground, store in a sealed container (preferably a shaker jar), For whole grain, store in a spice grinder.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Seasonings
- Cuisine: American
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Why use a spice grinder for Salt Pepper Garlic seasoning?
Because of the pepper. The salt and garlic powder are fine pre-ground. Pepper's flavor comes from volatile oils and aromatics which fade quickly after grinding. (That's why my recipes almost always recommend fresh ground black pepper.) Now, if pepper was a minor player in the seasoning, I'd be fine with pre-ground. But, because it is so important to SPG, I want it fresh ground. So, this is a seasoning blend I keep in a grinder.
How do I know how much SPG I'm using if I'm grinding it?
I eyeball it. I usually use SPG seasoning when I'm not measuring carefully. If it looks like it's seasoned enough, I'm good. That said, I also did a measurement on the grinding rate from my favorite Kuhn Rikon Vase grinders. I measured 30 grinds to get ½ teaspoon of seasoning (roughly), so when I know I want a specific amount, I start counting as I grind.
Related Posts
Looking for a seasoning to kick it up a few notches? Try my Cajun Rub Recipe. For a taste of Sichuan, try my Sichuan Roasted Pepper Salt, or for a BBQ, my Homemade Barbecue Rub.
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