Salt n' Pepper 'Spice Bag' Seasoning

Spice Bag Seasoning — salt first. pepper next. five spice in the background. A little pinch of MSG is doing the quiet work that everyone pretends they don’t love.

This is for people who want that takeaway salt-and-pepper hit at home — the one that makes chips disappear, and wings taste like a decision.

We start with salt and a proper mix of black and white pepper: bite, warmth, that slightly nose-tingling edge that says “this is the real thing”. Chinese five spice brings the warm, sweet-spice note (not dessert, just depth). Garlic and onion powders do the unglamorous backbone work. A touch of sugar rounds it so it doesn’t land harshly. MSG brings the savoury pull that makes you go back for “just one more”.

Use it when food needs a point of view:

• Chips/fries (hot, straight out of the fryer or oven)
• Wings, chicken strips, schnitzel, pork chops
• Calamari, prawns, fish bites
• Tofu, fried cauliflower, stir-fried greens
• Popcorn (dangerous), eggs (unfairly good)

• Mix into flour for crispy coating, or shake over finished food like you mean it

Heat: mild (pepper bite, not chilli). Texture: fine seasoning. Best first use: chips.

Bring something different to the table.

Made in small batches in our Central Coast kitchen (NSW, Australia).