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This is the recipe I copied. After making it once I adjusted. More turmeric, less salt (live salt but it was salty!, and I use white pepper instead of black pepper. I keep black pepper on the side for smoking for that bark. I bought a large container to make and store 4-8x batches at once. The parsley and chives go in my food processor then add everything else to my big container, quick shake, then refill old seasoning containers. Lots of recipes suggest anti-caking ingredients, but I find they aren’t necessary. Just blitz everything in the food processor if anything is caking. I put it on literally everything. I’ve also added some ground mustard and ground ginger. ¼ cup butter powder3 tablespoons garlic powder2 tablespoons onion powder2 tablespoons buttermilk powder1½ tablespoons fine sea salt1 tablespoon dried parsley1 tablespoon dried chives1 teaspoon sugar½ teaspoon black pepper¼ teaspoon chili powder¼ teaspoon turmeric