Our Seasoning Blend, aka 6POGS

First tried this blend on 3/19/2017. Built on the three different color peppers with onion, garlic, and salt. The intent is to be an all-purpose seasoning blend using the three peppers as Paul Prudhomme said each hits the tongue at different spots so the flavor profile is more complex. It has so far evolved from 3POGS to 6POGS.

1t – black pepper course ground
1t – white pepper
1t – cayenne pepper
1t – Granulated onion
1t – granulated garlic
1T – Kosher salt


6/17/2017 – Blend No. 2

1 t – black pepper course ground
1 t – white pepper
1/2 t – cayenne pepper
1 t – Granulated onion
1 t – granulated garlic
1 T – Kosher salt

Comments – Mary liked it and used it in the flour for fried chicken and other things. I thought the cayenne needed to be more pronounced so added ~33% more cayenne in Blend 3.


6/25/2017 – Blend No. 3

1 t – black pepper course ground
1 t – white pepper
2/3 t – cayenne pepper
1 t – Granulated onion
1 t – granulated garlic
1 T – Kosher salt

Made a 6X larger batch using the measurements below. Took some to the farm in the July 2017 trip in a tall small bottle with a blue-tape label.

2 T – black pepper course ground
2 T – white pepper
4 t – cayenne pepper  (66% of each of the other peppers)
2 T – Granulated onion
2 T – granulated garlic
6 T – Kosher salt. Measured it by adding 3/8 C.


1/21/2018 – Blend 4. This was the blend that had 12 tsp of cayenne instead of 4 tsp. But, we liked it as fried chicken had a bit of spice but not much as other things.

2 T – black pepper course ground – 18 gm
2 T – white pepper – 20 gm
4 T – cayenne pepper – 28 gm. Was suppose to be tsp but I made it with 4 Tbl. i.e. 12 tsp, that is 3x more than “required”. But, that was a great mistake.
1 T – Ancho chili powder – 17 gm
2 T – powdered onion – 13 gm
2 T – granulated powdered garlic – 16 gm
4 T – Kosher salt. Measured it by adding 1/4 C – 55 gm.

This filled the SS shaker with a little room below the plastic sieve.

Note – The ancho powder is the new addition to this blend. It is now 4POGS. The salt content was reduced by 33%.


3/3/2018 – Blend 5 – This blend still has the 3X more cayenne than the original and the ancho chili powder added to Blend 4 while adding the smoked paprika. So, this is now 5POGS.

2 T – black pepper course ground – 18 gm
2 T – white pepper – 20 gm
4 T – cayenne pepper – 28 gm.
1 T – Ancho chili powder – 17 gm
1 T – Smoked paprika. The 5th pepper so now it is 5POGS.
2 T – Ground Onion – 13 gm – [Would have used granulated if we had it]
2 T – Granulated garlic – 16 gm
4 T – Kosher salt – 55 gm.

This blend was assembled using the weights–not the volumes–and filled the SS plastic covered shaker with very little room below the SS lid with holes.

Note – The smoked paprika is the new addition to this blend.


4/21/2018 – Blend 6 – This blend is a repeat of Blend 4 as we liked that blend a lot. The only difference is we used powdered onion and powdered garlic. Made 3x the weights in Blend 5.

Black pepper course ground – 18 gm x 3 = 54 gm
White pepper – 20 gm x 3 = 60 gm
Cayenne pepper – 28 gm x 3 = 94 gm
Ancho chili powder – 17 gm x 3 = 31 gm – [made with 31 although should have been 54]
Smoked paprika. – 17 gm x 3 = 31 gm – [made with 31 although should have been 54]
Powdered Onion – 13 gm x 3 = 39 gm
Powdered Garlic – 16 gm x 3 = 48 gm
Kosher salt – 55 gm x 3 = 165 gm

Made about 2 pints.


8/2/2018 – Blend 7 – Ran out of Blend 6 so made Blend 7 adding Ground Chipole so it is 6POGS.

Black pepper course ground – 18 gm x 3 = 54 gm
White pepper – 20 gm x 3 = 60 gm
Cayenne pepper – 28 gm x 3 = 94 gm
Ancho chili powder – 17 gm x 3 = 54 gm
Smoked paprika. – 17 gm x 3 = 54 gm
Chipotle Ground – 8 gm x 3 = 24 gm – First time to add this hot pepper so only 24 gm
Powdered Onion – 13 gm x 3 = 39 gm
Powdered Garlic – 16 gm x 3 = 48 gm
Kosher salt – 55 gm x 3 = 165 gm

Note that as the additional pepper types were added but the amounts of onion, garlic, and salt were not increased. Therefore, their contribution was reduced. May need to increase them proportionately. Blend 4 has 83 gms of peppers to 84 gms of the OGS and Blend 7 has 91 gm of pepper to 84 gms of OGS. So the imbalance creeping in is only 8% and not likely significant.


3/3/2019 – Blend 8 – This blend has 50% more chipotle. We used it and did not notice a significant difference but liked it.

Black pepper course ground – 54 gm
White pepper – 60 gm
Cayenne pepper – 94 gm
Ancho chili powder – 54 gm
Smoked paprika. – 54 gm
Chipotle Ground – 36 gm
Powdered Onion – 39 gm
Powdered Garlic – 48 gm
Kosher salt – 165 gm


8/25/2019 – Blend 9 – When Blend 8 ran out in August, and mixing more was being planned, I read the above notes for earlier blends and noted the lower proportion of salt that was only 8% in Blend 7. But, with the addition of 12 gms more chipotle pepper in Blend 8 (now a total of 91+12=103) compared to 83 gms of onion-garlic-salt (OGS), the dilution of the OGS is now 20 of 83–about 24%. In hindsight, the OGS should have been bumped up to maintain the balance. Hence, the additional amounts below.

  • Black pepper course ground – 54 gm
  • White pepper – 60 gm
  • Cayenne pepper – 94 gm*
  • Ancho chili powder – 54 gm
  • Smoked paprika. – 54 gm
  • Chipotle Ground – 36 gm
  • Powdered Onion – 39 gm + 24% = 48 gm
  • Powdered Garlic – 48 gm + 24% = 60 gm
  • Kosher Salt – 165 gm + 24% = 205 gm

* We only had 54 gm of cayenne so ground red pepper flakes in the coffee grinder to make up the difference

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