Homemade Creole seasoning
Units
Temperature
Servings
Ingredients
Seasoning
- 30 g sweet paprika, pure and certified gluten-free rounded
- 15 g garlic powder, pure and certified gluten-free rounded
- 15 g onion powder, pure and certified gluten-free rounded
- 8 g dried oregano rounded
- 6 g dried basil rounded
- 6 g dried thyme rounded
- 8 g ground black pepper rounded
- 4 g ground white pepper rounded
- 3 g cayenne pepper rounded
- 5 g fine salt rounded
Method
Method
- If only onion or garlic granules are available, grind them to powder before measuring.
- Whisk every ingredient thoroughly. Pass the blend through a medium sieve to break up lumps.
- Transfer to a clean airtight jar and label it with the date. The exact weights total 100 g; all components scale linearly so the ratio remains unchanged.
Ingredient substitutions
- Use pure garlic and onion powder. In Germany choose Knoblauchpulver and Zwiebelpulver, not Knoblauchsalz or Zwiebelsalz. In Canada check the same distinction. Salted products change both flavour and the blend’s 5 percent salt ratio.
- German Paprika edelsüß and Canadian sweet paprika both work. Smoked paprika is not identical and would make every linked dish smoky.
- Commercial Creole blends vary greatly in both regions and often contain much more salt. If substituting one in a linked recipe, reduce separate salt and season by taste.
Notes
- Use pure spices explicitly labelled gluten-free to support the gluten-free facet.
- Store airtight in a cool, dark cupboard for up to 6 months or the earliest best-before date among the spices. Discard if damp, musty, or moldy.