Lemon pepper

This mix is then baked and dried and can be used on meats (particularly poultry) and pasta, although it was originally used primarily for seafood.

Lemon pepper seasoning was commercially launched in July 1967 by William Shoffeitt, a product engineer who developed Shoffeitt's Enhance Seasoners in Healdsburg, California.

[2] The all-purpose seasoning was originally distributed along the West Coast of the United States but gained popularity through trade shows and sales at Sears and JCPenney stores.

[3] Lemon pepper is generally commercially available in small jars, although it may also be homemade.

Although the original recipe was a closely-guarded secret, along with preserved lemons it may also include smaller amounts of salt, sugar, onion, garlic, citric acid, additional lemon flavor, cayenne pepper, and other spices.