Umami Seasoning Blend (Salt & Pepper Style)

Ingredients

• 2 tbsp Cumin seeds (toasted)
• 2 tbsp Coriander seeds (toasted)
• 1 tbsp Black peppercorns (toasted)
• 1 tbsp Granulated sugar (white)
• 1 tsp MSG (monosodium glutamate) (optional, adds umami)
• 2 tsp Fine sea salt
• 1 tsp Garlic powder
• 1 tsp Seaweed powder (kombu or nori) (finely ground)
• 0.5 tsp Citric acid (for bright tang)

Instructions

1. Toast the whole spices

   Heat a small skillet over medium heat. Add the cumin seeds, coriander seeds, and black peppercorns. Stir constantly for 3 minutes until fragrant and lightly browned. Remove from heat and transfer to a plate to cool.

   Time: PT3M

2. Cool the toasted spices

   Let the toasted spices sit for about 1 minute to reach room temperature before grinding.

   Time: PT1M

3. Grind to a fine powder

   Place the cooled spices in the spice grinder or blender. Pulse for about 30 seconds until the mixture is a fine, uniform powder.

   Time: PT30S

4. Add remaining ingredients and blend

   Add sugar, MSG, salt, garlic powder, seaweed powder, and citric acid to the ground spices. Pulse briefly (about 15 seconds) until everything is evenly incorporated.

   Time: PT15S

5. Store the seasoning

   Transfer the finished seasoning to an airtight jar, label with the date, and store at room temperature away from moisture.

   Time: PT1M

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0g

Ingredient Substitutions

• Instead of Cumin seeds: ground cumin
• Instead of Coriander seeds: ground coriander
• Instead of Black peppercorns: ground black pepper
• Instead of Granulated sugar: brown sugar
• Instead of MSG (monosodium glutamate): nutritional yeast
• Instead of Fine sea salt: kosher salt
• Instead of Garlic powder: dehydrated minced garlic
• Instead of Seaweed powder (kombu or nori): dried seaweed flakes
• Instead of Citric acid: lemon zest

Equipment Needed

• Small skillet
• Spice grinder or high‑speed blender
• Mixing bowl
• Airtight jar or container

Critical Steps — Do Not Skip

• Toasting the whole spices to develop flavor.
• Grinding the toasted spices to a fine powder.

Chef Tips from the Video

• Use a dry skillet; any residual oil will affect the final flavor.
• For extra depth, toast the spices a second time after the first grind.
• A pinch of smoked paprika can add a subtle smoky note.

Troubleshooting

Storage

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

Freezer: Not recommended; moisture can cause clumping.

Room temperature: Airtight jar in a pantry for up to 6 months.

Make-Ahead Tips

• Make a larger batch and store in multiple small jars for easy portioning.
• Label the jar with the date to track freshness.