Old Bay Recipe

Seasoning Blend

1. 1

   Prepare

   Gather all measured spices and have a small bowl and whisk (or spoon) ready. If any 'ground' spice is clumpy, break clumps with the back of a spoon or press through a fine sieve so the blend is uniform.

2. 2

   Combine the base salts and paprikas

   Place the celery salt, sweet paprika, and smoked paprika into the bowl. Whisk or stir until the paprika is evenly distributed through the celery salt (about 20–30 seconds).

3. 3

   Add pungent powders

   Add the ground black pepper, dry mustard, garlic powder, and onion powder to the bowl. Whisk thoroughly to start building the seasoning’s backbone (about 20 seconds).

4. 4

   Add heat and celery notes

   Add the cayenne pepper and ground celery seed. Stir to combine so the heat and celery flavors disperse evenly through the mixture.

5. 5

   Add warm spices

   Add ground bay leaf, ground ginger, ground allspice, ground cardamom, ground mace, ground cinnamon, and ground cloves. Sprinkle these small-quantity warm spices over the mixture and whisk vigorously until the color and texture are homogeneous (30–45 seconds).

6. 6

   Refine texture (optional)

   For the smoothest, most uniform texture, transfer the combined blend to a spice grinder or small food processor and pulse 4–6 times. Pulse briefly — you want a homogenous powder, not a paste. If you used whole spices instead of ground, toast briefly (in a dry skillet until fragrant) then grind thoroughly before mixing.

7. 7

   Taste and adjust

   Taste a small pinch. If you want more heat, add up to 1/4 tsp more cayenne; for smokiness, add up to 1/2 tsp more smoked paprika. If it tastes too salty, reduce celery salt slightly on a future batch. Make adjustments in small increments, mixing thoroughly after each addition.

8. 8

   Store

   Transfer the finished Old Bay–style seasoning to an airtight jar. Label with date and contents. Store in a cool, dark place away from heat and direct sunlight. Use within 6 months for best flavor; gently shake before each use to re-distribute any settled fine particles.

9. 9

   Usage suggestion

   Use about 1 tsp per 1–2 pounds of seafood or roasted vegetables, or to taste. This recipe yields approximately 3/4 cup (about 36 teaspoons) of seasoning—enough for many uses.