Salt, pepper and garlic: the blend that solves almost everything in the kitchen

There are blends that need no introduction, and salt, pepper and garlic is one of them. In a Spanish kitchen, no one needs to explain what it's for: it's in roast chicken, potatoes, grilled fish and Sunday stew.

That's why what makes the difference is not the idea, but two things: the ratio and the quality of each ingredient. Salt is the largest of the three, almost always 60-70% of the blend, so it's the one that is most noticeable in the final result. In our blends, it's always Spanish sea salt, and not for a branding issue: clean, mineral-rich sea salt lets the dish stand out, not the salt.

Why they work together

Each one does a different job and the three cover the base of almost any savory dish:

• Salt doesn't just salt: it makes the rest of the flavors read more clearly. A dish short on salt tastes like it's lacking a little bit of everything, even the ingredients you wanted to showcase.
• Black pepper provides heat and aroma. Much of that aroma is in the volatile oils, which are lost during long cooking; hence, a touch at the end of the dish almost always adds up.
• Garlic gives the savory depth that makes a dish feel finished and not flat.

On that base, anything can be built: paprika, cumin, herbs, citrus. Everything else is the idea on top; the base has to be right first.

The ratio: what does "equal parts" mean

Almost all salt, pepper and garlic recipes start with equal parts by volume. It's a reliable and generous starting point. From there, each kitchen adjusts:

• More salt (around 2:2:1) for dry brines and roasts, where you want the salt to penetrate the meat.
• More garlic for vegetables, potatoes and everything that calls for the savory to take the lead.
• More pepper for those looking for the kick: good on a steak, less so on delicate fish.

Two warnings learned through trial and error:

1. Weigh instead of scooping. Ground pepper and granulated garlic do not compact the same way, so "one tablespoon of each" can end up very far from equal parts.
2. Garlic powder and garlic salt are not interchangeable. Garlic salt already contains salt: if you swap one for the other, you are doubling the salt without realizing it. If you make the blend with garlic salt, reduce the added salt.

How to use it in home cooking

Fish and seafood

Light, very light. Fish takes on salt quickly and garlic immediately overpowers a delicate fillet. Salt just before cooking and finish with a little lemon before more blend.

Meats and poultry

Salt 30 to 60 minutes before when you have time: this way the salt penetrates the meat instead of staying on the surface. In chicken, also put it under the skin. In red meat, a more generous hand and a final touch after resting.

Vegetables

This is where this blend earns its place in everyday cooking. Cut vegetables, a little oil and a generous pinch before roasting: the garlic browns and sweetens, and the pepper holds up to the caramelization.

Rice, potatoes and pasta

In the cooking water and also in the finished dish. In the water, salt from within; at the end, adjust what has been lost along the way.

Eggs, soups and stews

Use it as the first seasoning in the pot, not as the last. Build the base with it and at the end adjust only with salt if necessary.

Salt, pepper and garlic, spice salt and seasonings

They are used as if they were the same and they are not:

The rule is simple: if you are going to add more spices on your own, start with salt, pepper and garlic. If you want one spoon and nothing else, use the broader blend.

Worthwhile variations

With the ratio settled, a single addition changes the direction:

• Lemon. Citrus peel lifts the blend and brings it closer to fish, seafood and roasted vegetables. It's the base of our SPG Lemon.
• Paprika. Gives color and warmth, and a smoky touch when smoked. Spanish paprika has depth, not just red; that's why our SPG Spanish Paprika relies on smoked Spanish paprika.
• Spicy. Takes the blend towards the chicken wing and grilled meat, where the sweet, spicy and savory must be balanced at once. It's the territory of our Hot Wings Rub No 7.

This is how our blends are built: a base of Spanish sea salt, pepper and garlic, and a clear idea on top. SPG Classic keeps the three ingredients clean, SPG Lemon adds citrus and SPG Spanish Paprika relies on smoked Spanish paprika.

Spanish paprika is not limited to the blend that bears its name: it's also in our Seasoned Salt (Season All), where it rounds out the base, and in the Hot Wings Rub No 7, where it coexists with the spicy. In SPG Classic, SPG Lemon and Gravlax Blend there is no paprika, and it's deliberate: they are designed to be neutral and for you to decide what goes on top.

Recurring mistakes

• Adding salt without counting it. Soy sauce, broth, aged cheese and cured meats also salt. If a dish comes out salty, it's almost always the total, not the blend.
• Using garlic salt as if it were granulated garlic. We've already said it, and it's the most common mistake of all.
• Seasoning wet. Dry the meat or fish first, or the blend will slide and burn instead of seasoning.
• Seasoning only at the beginning. Long cooking puts out the aroma of the pepper and the garlic. A touch at the end brings the blend back to the dish.
• Not tasting. The ratio that works with a roast chicken is not the one a sole needs.

Frequently asked questions

Is it the same as a spice salt? No. Spice salt starts from salt with added spices and the salt usually rules. The salt, pepper and garlic blend is balanced, so it's more neutral and more flexible.

Can it be made at home? Yes: equal parts of salt, black pepper and granulated garlic is the standard starting point. Adjust from there and write down what you've done.

Before or during cooking? Both. Before so the salt penetrates, and a pinch at the end to recover the aroma that cooking takes away.

Is it only good for the grill? Far from it. It's an everyday seasoning for vegetables, rice, pasta, eggs and fish. Its barbecue fame comes from its role as a base for rub blends, not from any limitation.

How long does it last? Whole spice and granulated garlic hold the aroma much longer than already ground pepper, which fades in a few months. Store the blend tightly closed, away from heat and light, and change it when the pepper stops smelling like pepper. Always check the container label for the exact list of ingredients and allergen information.

In summary

It's the least flashy blend in the pantry and the one you'll use the most. Get the ratio right, salt before it seems reasonable, and taste before bringing the dish to the table: that's almost all the difference between a good meal and a bland meal.

At ByArtos all blends are built on Spanish sea salt, and those that contain paprika use Spanish paprika, like the smoked Spanish paprika of SPG Spanish Paprika. You can see the full range at www.byartos.com — made in Spain and developed by a Master Chef.