Signature Seasonings

These are the blends we reach for without thinking. They are mixed in-house rather than bought pre-made, and each one is built to carry a dish on its own, so you are not lining up four jars to season one pan. If you cook the same handful of meals on repeat, this is the shelf that shortens the work.

Choosing between them comes down to what you cook most. The gold-toned blend is warm and earthy, good stirred into curry, lentils, rice, or roasted vegetables. Of the two all-purpose house blends, one leans warm and spice-forward for braises, beans, and ground meat for tacos; the other is green and herb-forward, better on chicken, fish, potatoes, and in dressings. Lemon pepper is the sharp one — bright and coarse, made for eggs, wings, shrimp, and anything off the grill.

Three jar sizes, and the honest guide is how often the lid comes off. The small jar suits a blend you want to try, or one you use a few times a month. The medium jar fits most weeknight cooks, lasting a couple of months of regular use. The large jar is for the one or two blends you use daily, or for a household that cooks for a crowd.

• Gold-toned blend: curry, lentils, rice, roasted vegetables
• Warm house blend: braises, beans, taco filling, chili
• Herb-forward house blend: chicken, fish, potatoes, dressings
• Lemon pepper: eggs, wings, shrimp, grilled vegetables
• Not sure? Start with a medium jar of the blend closest to how you already cook