Emulsifier Free Old Bay–Style Seasoning Blend
Spice blends seem simple until you flip over a store-bought tin and find a list of anti-caking agents, flow conditioners, and emulsifiers you never asked for. This homemade blend skips all of that — every single ingredient is a pure herb, spice, or mineral salt, nothing more. The combination of celery salt, warm turmeric, ginger, and a whisper of Ceylon cinnamon creates that deeply savory, slightly briny complexity that makes seafood, roasted vegetables, and grilled meats absolutely sing. Dried thyme, oregano, and basil round out the herbaceous backbone, while garlic and onion powder add the kind of depth that makes people ask what your secret is. It comes together in one bowl with nothing but a whisk, and a sealed jar on your shelf means you're stocked for up to three months of seriously flavorful cooking. Once you have a batch ready to go, you'll wonder why you ever reached for the pre-made stuff.
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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.