Anti Inflammatory Old Bay–Style Seasoning Blend
Homemade spice blends are one of the easiest ways to take control of what goes into your food, and this one delivers serious depth of flavor with every shake. The combination of celery salt, dried herbs, and warm spices like ginger and Ceylon cinnamon creates that bold, savory complexity you'd expect from a classic seafood seasoning — minus any mystery additives or preservatives hiding in a store-bought tin. What makes this blend genuinely exciting from a wellness standpoint is the starring role of ground turmeric and ginger, two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle. Ceylon cinnamon pulls its weight here too, offering a gentler, more nuanced warmth than the common cassia variety. The whole thing comes together in minutes — just whisk, jar, and seal — and it keeps for up to three months at room temperature. Use it on roasted vegetables, seafood, popcorn, or anywhere you'd reach for a punchy all-purpose seasoning. Once you have a jar of this on the shelf, it's hard to go back to anything pre-packaged.
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Learn more →Ingredients
16 servings
- 2 tbsp celery salt
- 1 tbsp dried parsley
- 2 tsp ground turmeric
- 2 tsp ground ginger
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ceylon cinnamon
- ½ tsp ground cloves (optional)
- ½ tsp fine sea salt
Instructions
- 1
Combine the celery salt, dried parsley, turmeric, ginger, thyme, oregano, basil, garlic powder, onion powder, Ceylon cinnamon, ground cloves (if using), and fine sea salt in a small mixing bowl and whisk until evenly blended with no streaks of turmeric remaining.
- 2
Transfer the blend to an airtight jar or container, seal tightly, and store at room temperature away from direct light and heat for up to 3 months.