Everything Spice

 

What is the "everything spice"? Well, it is a combination of spices from the "everything bagel", using poppy seeds, sesame seeds, onion, garlic, and salt.

Why would you want to use it? Because it has an intense flavor, some crunch, and not a lot of salt. It is a plant-based (seeds) seasoning that goes great on many plant foods to give them a fun flavor! Plus a little goes a long way. 

Here is a little snapshot of some "Everything bagel" seasoning mix that I poured onto a plate so you have a visual:

How much sodium is included? Well, if you look at the nutrition facts label for the King Arthur Everything Bagel spice mix there is about 160 mg of sodium per teaspoon. That is .08 of a teaspoon and a daily supply. 

Of course you can make this fun spice yourself if you have the following items on hand:

1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
1 teaspoon minced dried garlic
2 teaspoons minced dried onion
pinch of salt (1/8th of a teaspoon or less)

Mix all together in an empty spice jar or baby food jar. 

Here are some great ideas for using this seasoning blend:

  • Avocado toast
  • Steamed green veggies like broccoli, green beans, or spinach
  • Cucumbers
  • Salads
  • Cole slaw
  • Baked potatoes (sprinkle on top at the end of baking)
  • Baked fish or chicken (add the last 10 minutes of baking to avoid burning)
  • Popcorn
  • Sandwiches
  • Oven fries - sprinkle on at the end

And here are some kitchen hacks and tips for using it:

  • If you are grilling or baking a protein item, like salmon, with the everything spice take care to add it at the very end so you do not burn the onions or garlic. 
  • If you are adding it to steamed or grilled veggies sprinkle it on the top right before serving. 
  • You can use a little vegetable oil spray to adhere it to chips, popcorn, or oven fries. Simply spray then sprinkle.
  • If you are topping toast, sandwiches, or slaw, you can sprinkle it on top or use a spoon to put a little in the center as a garnish.

 

 

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