Monday, September 19, 2011

Homemade "Lawry's" Seasoning Salt

I've been making my seasoning salt from scratch lately. I've mainly switched my kitchen to  unrefined sea salt, which is way better for your body than regular table salt. There are lots of reasons, which I will address at the bottom of this post. :) First, here's the recipe.

Homemade "Lawry's" seasoning salt

(this recipe times 4 makes about enough to fit into a typical sized spice bottle)

2 Tbsp Unrefined sea salt
1 tsp paprika
1/4 tsp Turmeric
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/4 tsp Arrowroot Powder
1 pinch Cinnamon

Combine all ingredients into a small bowl and mix well.
When I make this I put everything into a pint jar with a lid and shake.
Pour the blend into a spice jar for storage.

I've been making this recipe for months now, and my family loves it. Lawry's was a staple in my kitchen, and this is a great replacement. We even think it tastes better than the stuff you buy in the store! Now *that's* grrrrrreat!

Ok, now here's my soap box about salt. I guess you could call this my "salt box". :)

Salt is not a bad thing. In fact, our bodies need salt. It's the way God made us. The problem is, the refined salt that we usually use on our tables has chemical anti-caking agents and it no longer has the trace minerals that unrefined salt has. For these and other reasons, refined salt prevents the human body's ability to regulate hydration. We are led to think that salt is the bad guy - which is only partly true. *Refined* salt *is* a bad guy.

But the good guy is just around the corner. Unrefined salt has no chemicals, contains naturally occurring essential trace minerals, and our bodies recognize this salt as something it's designed to use. Unrefined sea salt, Himalayan salt, Celtic Sea Salt, are all good salts. Unfortunately, much of the "sea salt" you see in stores is still refined, unless the package is labeled as "unrefined". This is also true for Kosher salt! It still has anti-caking agents. I don't want that in my salt, as much as I enjoy Kosher salt. And I don't really care if my salt cakes up a little bit in the shaker or the salt crock. It doesn't bother me at all, actually. Especially when I know that it's better for me.

I purchase mainly Celtic Sea Salt, ( which you can get from their site or on Amazon. Many times it's cheaper on Amazon. I usually buy the finer-ground salt for table use, and then the coarse gray salt for use in cooking where I have used Kosher salt in the past. Another good one is Redmond Real Salt. I find that has some fine grit in it, which we don't like as well for eating, but I do like to use it when I'm using it for veggie soaks or something when I have to use salt and then rinse (like when preparing eggplant). I can find that one in my local grocery store and I think it's a bit less expensive than the other kind. But it's still good stuff to be using on my food. With all of these unrefined salts, I know I'm feeding my family good whole-food seasoning instead of chemicals.

As a bonus, I don't worry about salting my food or my dishes when cooking!! Of course you should always use salt in moderation (as with everything in life). But this is a way healthier alternative to the "pretty", "profit-making", "easy-pouring" refined salt that I once simply thought was the *only* alternative. It's not.

And there you have my salt rant. It's over now. There's lots of info on the internet about salt and the benefits of unrefined salt. Don't take my word for it. Have a look!

Try it, and you won't feel guilty when salting your food.


  1. Thanks for the recipe, friend! I have two questions. a) What's the cornstarch for, and 2) is there iodine in sea salt?

  2. I have two answers for you. a), I am pretty sure the cornstarch is there as an anti-caking agent. It can keep things nice and fluffy and not-stick-together-y. Maybe try the recipe without it if you're staying away from cornstarch. Or, if you prefer flour...never mind.
    2), there is definitely iodine in unrefined sea salt. Along with tons of other minerals.

    And, you're welcome for the recipe! I had to get out one of my cute little favorite Fire-King plates and take a picture for it so I could pretend to be a real blogger.