If you live in a very humid area like Dallas, TX or the Great Lakes Region, humidity can be a problem when storing dry seasonings over time.
Although our bottle caps are designed to minimize this, there are some other
things you can do.
∙ Tip #1: Retain and always replace the seal under the sifter cap when the jar is not in use. This will block moisture from the air from entering the jar.
∙ Tip #2: If that is not possible, place 1/2 to 1 teaspoon of rice or tapioca pudding flakes in a small spice bag and place it in the bottle on top of the seasoning. This will absorb any moisture that might filter in through the lid.
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The use of seasonings is far from an exact science! You can use any seasoning on any food with which you feel it goes well. For example:
∙ Tip #1: Try Kickin' Chicken seasoning on steak, burgers, pork chop, veggies or potatos. It seems to work equally well with most everything. I even have one friend who likes it on popcorn! All in all, even though it's blended with poultry in mind, it makes an excellent general or table seasoning.
∙ Tip #2: The Groovy Greens seasoning is also good with beef and poultry dished. Try it with eggs, Salisbury Steaks or Chicken Cordon Bleu.
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Frequently Asked Questions |
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As a general rule, use about 1 teaspoon of seasoning for each pound of food. So, on a
4 oz (1/4 lb) hamburger, sprinkle 1/4 teaspoon of seasoning. For a 8oz (1/2 lb) steak, use 1/2 teaspoon.
Naturally, this depends on your own tastebuds. The serving size listed on the container is an excellent reference, so I recommend starting with that. Then, as you gain some experience with it, you can adjust the amount up or down to suite yourself.
The above is true when the seasoning is applied directly to the food. When boiling veggies or making a marinade, use 2 or 3 teaspoons per cup of water, since less of the seasoning will remain on or in the food when the water is drained.
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We are
currently on the shelves in a limited number of stores in the medwestern and southeastern United States. They are listed here. As we add additional locations we will update the list.
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Naturally, as a seasoned salt, it does have some salt in it. But as it says on the bottle label, our seasonings are crafted to enhance and magnify the flavor of your food. They also tend to magnify the flavor of the salt.
If you use salt on your food, then you already know how much you like. However, because of its flavor enhancing nature, you should
use less Gourmet Seasoned Salt than you normally would salt.
The scientific basis for this is that you have 5 different types of tastebuds, which interpret 5 different taste elements (salty, sour, bitter, sweet, and umami or savoriness).
Umami, when combined with the other tastes, creates a synergistic magnification which intensifies all the flavors to the mouth, not just of the food, but also the combination of spices.
All of our seasoning blends incorporate ingredients that stimulate the Umami Buds. As such, if you find that it tastes "too much" like one flavor or another, try using a little less, until you find just the right amount.
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No! Registration is strictly optional with one exception. If you want to submit a recipe of your own, you will need to register. This is to avoid spam related problems which can cause problems for other users.
Our online store also does not require you to register, although the opportunity is there if you would like to receive the occassional email advising you about new products and the like.
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If you like your food to have a bite, there are several ways you can spice it up.
∙ Tip #1: Cayenne pepper, red pepper flakes and white pepper are just a few of the hot spices available at your local store. Simply sprinkle on the amount you like in, addition to the seasoning of your choice and you're ready to go flame on!
∙ Tip #2: Horseradish & Wasabi paste are an interesting alternative. Just rub some on the surface of the meat and then sprinkle the seasoning over the top of that. This is especially appropriate on beef dishes.
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∙ Always clean cookware immediately when cooking with any salty seasoning. If left for too long the
salt combined with water and heat can cause oxidation and pitting to the surface of
both metal and coated cooking surfaces.
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Check out these blog
reviews of GSSC!
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