Old Bay Recipe

Toast whole spices

Place celery seed, mustard seed, black peppercorns and white peppercorns in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and they bloom (about 2–4 minutes). Remove from heat and transfer to a plate to cool slightly.

Grind toasted spices

When slightly cooled, transfer the toasted seeds and peppercorns to a spice grinder or high-speed blender. Pulse to a medium-fine consistency. You want some texture but no large whole seeds unless you prefer a coarse final blend.

Combine ground spices

In a bowl, combine the freshly ground seed/pepper mixture with the paprika, cayenne, ground bay leaf, mace, cloves, allspice, ginger, cardamom, nutmeg, celery salt and kosher salt. Whisk thoroughly until evenly distributed and there are no clumps from the salt or paprika.

Adjust and store

Taste a small pinch (note: this will be salty and concentrated). Adjust cayenne for heat, celery salt for saltiness, or paprika for color if desired. Transfer the seasoning to an airtight jar and let it rest for at least 24 hours so flavors marry. Store in a cool, dark place for up to 6 months; shake before each use.