Seasoned salt is a blend of table salt, herbs, spices, other flavourings,[1] and sometimes monosodium glutamate (MSG).[2] It is sold in supermarkets and is commonly used in fish and chip shops and other take-away food shops. Seasoned salt is often the standard seasoning on foods such as chicken, French fries, deep-fried seafood and potatoes.[3]
Chicken salt was originally developed in the 1970s by Peter Brinkworth in Gawler, South Australia to season chicken for rotisseries. This recipe was purchased by Mitani Group in 1979, and is now commonly used on hot chips (french fries) throughout Australia.[4][5][6]
The first recipe for chicken salt consisted of salt, onion powder, garlic powder, celery salt, paprika, chicken bouillon and monosodium glutamate (MSG), along with some unspecified herbs and spices.[5] The most popular chicken salts available in supermarkets do not contain chicken, and most are vegetarian or vegan, including the modern Mitani chicken salt,[7] however there are versions of chicken salt that use chicken or animal fats for flavouring.[8]
Invented in the 1970s in Hull and claimed to have been inspired by seasoned salt used in American diners, "chip spice" was introduced into the United Kingdom by Rod and Brenda Wilson; the recipe is paprika and salt-based.[9] A chilli-based variant is also available. The brand American Chip Spice is now owned by Wilson's Seasonings.[10]
Schwartz (brand) sell a range of seasoned salts including salt, pepper and paprika seasoning all, celery salt and garlic salt.
Nandos peri peri salt. The chicken restaurant sells a salt that contains a blend of spices.
Lawry's, the oldest commonly used "seasoned salt" in the US, was originally developed for seasoning steaks in the 1930s.[11][12]
Morton Season-All is the #2 seasoned salt in the US by market share.[13]
Cajun and Creole seasoning. In Louisiana and the surrounding states, many companies make Cajun/Creole seasonings. It is a spicy blend of onion powder, garlic powder, paprika, oregano or thyme, salt, pepper, and chili powder. Brands include Tony Chachere's, Zatarain's and Paul Prudhomme.[14]
The seasoned salt industry in the United States sells $100 million in seasoned salt annually. According to the US Federal Trade Commission, two brands make up 80% of the market.[15]
The combined marketshare of Lawry's seasoned salt and Season-All was of sufficient concern that the FTC required McCormick, then-owner of the Season-All brand, to sell it to Morton as a condition of McCormick purchasing Lawry's in 2008.[16]
Originally, John's close friends Rob and Brenda Wilson came up with the idea of using spiced salt and paprika when visiting America during the late 70s
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