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Spicy Everything Seasoning

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This spicy everything seasoning is a versatile vegan larder staple that brings a punch of savoury flavour and satisfying crunch to almost any dish. Inspired by the classic New York bagel topping, this homemade blend combines toasted sesame seeds, poppy seeds, and pungent dried onion with a gentle heat from crushed red pepper flakes. It is a brilliant way to elevate simple ingredients using everyday items from your spice cupboard.

Quick to assemble and naturally plant-based, this seasoning provides a healthy, low-calorie flavour boost. Shake it over avocado on toast, stir it into a contemporary salad, or crust a piece of roasted cauliflower for an easy midweek meal. Because you are making it from scratch, you can easily control the salt levels and adjust the chilli heat to suit your personal preference.

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Ingredients for Spicy Everything Seasoning

  • 1 1/2 tablespoons sesame seeds

  • 1 tablespoon poppy seeds

  • 1 1/2 tablespoons dehydrated chopped onion

  • 1 teaspoon garlic powder

  • Pinch of kosher

  • Pinch of crushed red pepper (optional)

How to make Spicy Everything Seasoning

In a bowl, mix the sesame seeds with the poppy seeds, onion and garlic and season with a pinch of salt. Add the crushed red pepper, if desired, toss and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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