Homemade Powdered Seasoning Blend

Ingredients

• 1 medium Red Onion (thinly sliced or minced)
• 1 medium White Onion (thinly sliced or minced)
• 1 stalk Celery Stalk (chopped into 1‑inch pieces)
• 2 whole Scotch Bonnet Pepper (seeded, sliced thin; handle with gloves)
• 3 stalks Green Onion (white and green parts chopped)
• 1 inch Fresh Ginger (peeled and thinly sliced)
• 1 bulb Garlic (peeled and separated into cloves, sliced thin)
• 1/4 cup Fresh Basil Leaves (loosely packed, roughly torn)
• 1/4 cup Allspice (Pimento) (already dried)
• 1/4 cup Salt (fine sea salt or kosher salt)
• 1.5 tablespoons Sugar (granulated)
• 2 tablespoons Paprika (sweet or smoked, according to preference)

Instructions

1. Slice and Prepare Aromatics

   Thinly slice the red onion, white onion, celery stalk, scotch bonnet peppers (seeded), green onions, ginger, and garlic cloves. Roughly tear the basil leaves.

   Time: PT15M

2. Arrange on Baking Sheet

   Line the baking sheet with parchment paper. Spread the sliced ingredients in a single layer, leaving a little space between pieces for air flow.

   Time: PT5M

3. Dehydrate the Vegetables

   Place the sheet in a pre‑heated oven set to the lowest possible temperature (150°F / 65°C). Prop the oven door open a crack to let moisture escape. Dry for 3–6 hours, checking after 45‑60 minutes and stirring to promote even drying. Continue until the pieces are leathery and brittle.

   Time: PT7H

   Temperature: 150°F

4. Cool and Grind

   Allow the dried pieces to cool completely (about 10 minutes). Transfer them to a food processor or spice grinder and pulse until you reach a coarse‑to‑fine powder consistency, stopping before large chunks form.

   Time: PT10M

5. Add Remaining Seasonings

   To the ground vegetable powder, add the dried allspice, salt, sugar, and paprika. Pulse a few more times until everything is evenly distributed.

   Time: PT5M

6. Store the Blend

   Transfer the finished seasoning to an airtight glass jar. Store at room temperature away from direct sunlight. The blend keeps for several months; if you notice clumping, dehydrate a bit longer.

   Time: PT5M

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0.5g

Ingredient Substitutions

• Instead of Red Onion: Yellow onion, White onion
• Instead of White Onion: Yellow onion, Red onion
• Instead of Celery Stalk: Celery leaves, Fennel stalk
• Instead of Scotch Bonnet Pepper: Habanero, Thai bird's eye chili
• Instead of Green Onion: Chives, Shallots
• Instead of Fresh Ginger: Ground ginger (added later), Galangal
• Instead of Garlic: Garlic powder (added later)
• Instead of Fresh Basil Leaves: Parsley, Oregano
• Instead of Allspice (Pimento): Ground allspice, Mixed warm spices
• Instead of Salt: Kosher salt, Sea salt
• Instead of Sugar: Brown sugar, Honey (use less)
• Instead of Paprika: Smoked paprika, Cayenne (use less)

Equipment Needed

• Sharp Knife
• Cutting Board
• Baking Sheet or Dehydrator Tray
• Parchment Paper
• Oven (or Dehydrator)
• Food Processor or Spice Grinder
• Measuring Cups & Spoons
• Airtight Glass Jar

Critical Steps — Do Not Skip

• Handling scotch bonnet peppers – wear gloves and avoid touching face.
• Dehydrating until the texture is fully leathery – any residual moisture causes clumping and spoilage.

Chef Tips from the Video

• Slice the onions and peppers as thinly as possible to reduce drying time.
• If your oven lacks a low‑heat setting, use the 'warm' setting (around 170°F) and keep a close eye on moisture.
• For extra aroma, add a pinch of dried thyme or oregano during the final mixing.

Troubleshooting

Storage

Refrigerator: Not required; keep in a cool, dry pantry.

Freezer: Not recommended; may cause moisture condensation when thawed.

Room temperature: Airtight jar in a dark, dry cabinet for up to 6 months.

Make-Ahead Tips

• Make a large batch and store in multiple jars for different uses (meat rub, vegetable seasoning).
• If you prefer a finer powder, grind the blend a second time after adding salt and sugar.