Eosinophilic Esophagitis Friendly Old Bay–Style Seasoning Blend
Seafood seasoning blends are one of those pantry staples that seem simple until you flip the jar over and realize the ingredient list is a minefield. This homemade version captures that bold, briny, warmly spiced character using herbs and spices you can vet yourself — no mystery fillers, no hidden triggers. Turmeric and ginger bring earthy depth, while thyme, oregano, and basil layer in that classic herbal backbone. Ceylon cinnamon keeps things subtly sweet without overwhelming, and the optional cloves add a little extra complexity if you're feeling adventurous. The whole thing comes together in one bowl with a quick whisk, then goes straight into a jar for up to three months of ready-to-grab flavor. For anyone managing a restricted ingredient list, having a reliable spice blend on hand is genuinely life-changing — it means you can season fish, roasted vegetables, or popcorn without second-guessing every shake. Once you have this in your pantry, you'll wonder how you ever cooked without it.
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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.