Greatest secret behind the original recipe

I've recently found new information during trials and errors of the original recipe. The ordered labeling of the 1960s original seasoning bag is as follows: MSG, Salt, White Pepper, Black Pepper, Plus Vegetable Herbs And Spices. Back in time, garlic was probably not explicitly listed as you see the vintage seasoning bag. Also, the interesting fact is there is salt included in the original seasoning even though a separate box of salt is added to the flour which the seasoning is also added to. The salt in the seasoning is definitely part of garlic salt which is labeled separately as salt, garlic powder in modern days. It looks like paprika was also included back in time but was not explicitly labeled. At first, I doubted that white pepper was the principal ingredient because the taste was far off when I used a lot of them. However, the labeling of the 1960s original seasoning bag shows that white pepper was present in the largest amount by weight. I didn't know there was more than one type of white pepper. The white pepper I used was from Mccormick which was most likely not what is used in the original recipe. I found Sarawak white pepper and Tellicherry Black Pepper are the most secretive ingredients among the 11 herbs and spices. Using other type of white pepper or black pepper produced a very different taste. Also, I learned that the rest of other ingredients (other than MSG, garlic salt, white pepper, and black pepper) are present in extremely small amount by weight as the 1960's original seasoning bag labeling indicates that their combined weight is less than black pepper.