Black Pepper Free Old Bay–Style Seasoning Blend
Seafood boils, crab cakes, and seasoned fries all call for that bold, briny spice blend — but the classic store-bought version is completely off the table when black pepper is a problem. This homemade blend captures that same layered, aromatic depth using celery salt, turmeric, ginger, and a warm lineup of dried herbs that genuinely deliver. Ceylon cinnamon and optional cloves add a subtle sweetness that rounds everything out without any heat from peppercorns. The whole thing comes together in one bowl with a quick whisk, and once you seal it in a jar, you've got a pantry staple ready to go for the next three months. It's the kind of recipe that quietly solves a big problem — no label-reading anxiety, no substitution guesswork, just a fragrant, versatile blend you made yourself. Shake it over shrimp, stir it into a dipping sauce, or use it anywhere you'd reach for the original.
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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.