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Jun 28, 2009 02:38 PM

Commercial seasoning blends, what's your favorite?

I use a lot of fresh herbs in my cooking, but for certain things, I love Morton's Nature's Seasons. I've used it for years in all sorts of things.... salad dressing, dips, potato salad, deviled eggs, actually all sorts of egg dishes! I just made some quick pickles and put it in those. I often use it in combination with fresh herbs.

I know it's just salt, pepper, sugar, garlic powder, celery salt and a few other things. But, for me, it's just the perfect blend of flavors for a lot of recipes.

I also use Montreal Steak Seasoning on burgers, though DH likes it more than I do.

Are there others I should try?

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  1. I love Montreal Steak Seasoning on roasted veggies, especially French green beans. Just make sure to roast until crispy, like fries!

    I also love Penzey's Tsardust Memories on corn with a little bit of butter. Good mix that includes salt, garlic, cinnamon, pepper, nutmeg, marjoram.

    2 Replies
    1. re: pamalamb

      Sounds interesting. Do you roast the green beans high & fast to crisp them? I'd like to try this.

      1. re: fern

        Yes, and toss after a little while to make sure they get crispy on all sides. I like them when they start to char a bit...

    2. I love Tony Chachere's. It's basically cayenne, garlic and salt. May be some other stuff in there.

      5 Replies
      1. re: mrsfury

        We use this on oven baked sweet potato fries. Salty and spicy, good!
        I have a SIL who always puts it on eggs when she makes a big breakfast. While I don't often do that myself, I always thoroughly enjoy her tasty eggs.

        1. re: mrsfury

          I'll third the Chachere's. It's really, really, salty, however. For savory seasonings, I simply use it instead of salt. In fact, I can't remember the last time I used any of the simple salt I have. I use the chachere's instead.

          1. re: gordeaux

            I've found that the Morton & Basset Cajun Spice blend tastes like salt-free Tony Chachere's, so I usually use half Tony's, a quarter of the Morton and Basset, and then the last quarter Spice Hunter Creole Spice blend.

            I love Penzey's Fox Point on green beans.

            1. re: Coconuts

              I think Tony Chachere's blend is my usual go to for spicing things up. I've been using Zatrain's Creole seasoning on my scrambled eggs. There's a locally made Campfire blend of garlic, salt and pepper but I usually get the Three Sisters garlic blend, It contains a bit more than garlic, salt and pepper but it's a good basic seasoning for potatoes, meat, etc. (I like pepper.)
              I shouldn't have opened this thread. I may have to make my first Penzey's order.

          2. re: mrsfury

            The excessive salt in this product, (and others) over powers any other flavors for me..I like salt, but not to the point you can't taste anything else..Used as a regular salt substitute, for me it's Ok at best...albeit a bit pricey for just a box of salt.


          3. I use Montreal steak seasoning all the time, a little doctored, for ribs, burgers and steaks.

            I also love the Napa Style series, I've used the roasted garlic rub and the fennel spice & toasted spice rubs. All very nice.

            McCormick has a decent taco seasoning that I use all the time for the kids' tacos.
            And their gourmet series had a great Greek Seasoning blend with dried garlic & lemon peel in it, but it's hard to find in SoCal regularly. I just make my own when I want it now.

            1 Reply
            1. re: Phurstluv

              Forgot to mention I also use pretty regularly: Lawry's Garlic Powder, Lemon Pepper mix, and Seasoned Salt.

              I do have a box of Old Bay, but don't use it much. Used to have Bell's Poultry blend too, but I don't see it on the west coast.

            2. I love love love Old Bay seasoning. Wouldn't think of making a crabcake without it and it's great on pick and peel shrimp, most white fish, even veggies and salads. I've had it on potato chips, too. Just a great flavor.

              1. We used to use something called Crazy Jane's Mixed up Salt. Haven't used it in quite a while, I think we liked it on chicken, Anyone know that one?

                I am a sucker for blends when they are on a deep deal so I have Mrs Dash Chipotle blend that the kids like on the quesadillas they make for lunches and snacks. I;ve used it in crockpot pork.

                I also have Emeril;s Essence that I just used recently but can't remember how. Love those newish grinder blends like garlic pepper, too. Fun and easy.

                2 Replies
                1. re: fern

                  I've tried most that have been mentioned here thus far.......not really a big fan of seasoning mixes in general other than dry rubs. I will admit to having Lawry's Seasoned Salt or some kind of Mrs. Dash on hand.......the Lawry's is great for a salt rim on my occasional Bloody Mary Cocktail.

                  1. re: fern

                    Crazy Jane's Mixed Up Salt is still out there, fern. I see it in the spice aisle in my local supermarkets all the time.

                    I like Penzey's blends - for herb mixes, their Tuscan Sunset blend is good - but ONLY in the old version that had Aleppo Pepper. Because Aleppo pepper is made using a smidge of salt, they couldn't call it salt-free - so they've removed it and not have just red bell pepper bits. I add my own Aleppo to the mix.

                    I know that there are other blends I use; just can't think of any right now while at work - need to be in front of my spice racks. :-)