Cavender's All Purpose Greek Seasoning, 3.25 oz
🌾 Gluten-Free
⚡ Zero Carb
🌱 Vegan
🥕 Vegetarian
🥛 Dairy-Free

Cavender's All Purpose Greek Seasoning, 3.25 oz

$6.80

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Product Details

A 3.25 oz shaker of the seasoning blend S-C Seasoning Company has made in Harrison, Arkansas since 1970. This is the original All Purpose formula, built on salt and black pepper with garlic, oregano, parsley, corn starch, monosodium glutamate and a flavor base seasoning among its thirteen ingredients. It is not the Salt Free version the company sells separately.

The maker describes it as perfect on anything you would normally salt and pepper. In practice that covers chicken, beef, lamb, pork, fish, grilled or roasted vegetables, potatoes, rice, eggs, salads and dressings, and it can go on before cooking or at the table. The shaker top controls how much lands on the food. The blend contains hydrolyzed corn soy protein.

Ingredients

Salt, black pepper, corn starch, garlic, monosodium glutamate, oregano, flavor base seasoning (Hydrolyzed corn soy protein, sugar, onion powder, spice extracts), parsley and five other spices.

Nutrition Information
Servings per container92
Serving size1/4 tsp (1 g)
Calories0
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Sodium241mg
Total Carbohydrate0g
Protein0g
Directions & Storage

This seasoning is excellent on steaks, chops, roasts, meat loaf, chicken, fish, turkey, hamburgers, seafoods, and wild game. Use Cavender's in all cooked vegetables, gravies, soups, stews, casseroles, eggs, poultry dressing and vegetable juices.

Cavender's All Purpose Greek Seasoning, 3.2... $6.80

Questions About This Product

The things people actually want to know before they cook with it.

What can I use instead of Cavender's Greek Seasoning?
The closest home mix is salt and coarse black pepper with garlic powder, oregano and dried parsley, with a little onion powder behind them. That gets the herb and garlic profile but not the whole thing, because the commercial blend leans on monosodium glutamate and a hydrolysed corn and soy protein flavour base that a jar of dried herbs cannot reproduce. If you substitute a salt free Greek or Italian herb blend instead, add salt separately or the dish will come out flat.
What is the difference between the original and the Salt Free version?
Salt Free is not the original with the salt left out. It swaps in potassium chloride where the original uses salt, and it also leaves out the monosodium glutamate, so two things change rather than one. The practical result is a blend that seasons less roundly, and some people pick up a faintly metallic or bitter edge from potassium chloride that the original does not have. Cavender's added it in 1991 after customer requests, and sells it in a 7 oz shaker.
Does Cavender's contain MSG?
Yes. Monosodium glutamate is part of the original All Purpose blend, and the flavour base alongside it is built on hydrolysed corn and soy protein, which carries free glutamates of its own. The Salt Free version is the one made without added MSG. Anyone avoiding glutamate deliberately should reach for that one rather than this shaker.
Why is it called Greek seasoning if it is made in Arkansas?
The name points at where the recipe came from, not where it is made. Lester Cavender, known as Spike, built the blend in Harrison, Arkansas in the late 1960s, adapting a seasoning used by a Greek chef who ran a steakhouse in Texas. It has been produced in Harrison ever since, and is made now by the third generation of the family. It is an American all purpose blend in a Greek idiom, oregano and garlic forward, rather than a Greek pantry staple.
Is Greek seasoning the same as Italian seasoning?
No, and they are not interchangeable straight across. Italian seasoning is a salt free herb mix, usually basil, oregano, rosemary, thyme and marjoram, meant to go in alongside your salt. This is a seasoned salt: salt is its first ingredient, with black pepper, garlic and oregano behind it and a savoury flavour base. Substitute Italian seasoning for it and you have to add the salt yourself, and you still lose the savoury note.
Should I still add salt when I use it?
Season with it the way you would with the salt shaker and the pepper mill, then taste before adding anything else. Salt is the first ingredient by weight, so a dish seasoned properly with this blend is usually already salted, and cooks who treat it as a herb sprinkle and salt on top of it end up oversalting. In a braise or a soup, hold some back until the liquid has reduced, since the seasoning concentrates as the pot cooks down.
Why is there cornstarch in a seasoning blend?
It is there to keep the blend flowing. A fine mixture built on salt draws moisture out of the air and cakes into a solid plug in a shaker top, and a small amount of starch coats the particles and keeps them separate. It does no thickening at the quantities involved and contributes nothing to the flavour.
Is the small shaker the same blend as the big canister?
Yes. Cavender's sells the original All Purpose formula in a 3.25 oz shaker, an 8 oz size and a 5 lb tub, and the seasoning inside is identical across them. What the size changes is how long an opened container sits before it is used up, which is the thing that dulls a ground spice blend. The shaker top is also the practical reason to buy the small one: it meters the blend onto food in a way a scoop out of a tub does not.

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