High Fructose Corn Syrup Free Old Bay–Style Seasoning Blend
Store-bought seasoning blends are sneaky — fillers, anti-caking agents, and sweeteners have a way of showing up where you'd least expect them. Making your own means you know exactly what's going in the jar, and this blend delivers that bold, briny, warmly spiced character you'd want on seafood, roasted vegetables, or a pot of corn. Celery salt and a quartet of dried herbs lay the savory foundation, while turmeric and ginger add depth and a gorgeous golden hue. A whisper of Ceylon cinnamon rounds everything out with gentle warmth rather than sharpness. The whole process takes just minutes — combine, whisk until the turmeric is fully incorporated, and seal it up. Stored away from heat and light, a single batch keeps for up to three months, so you'll have a reliable, clean-label seasoning on hand whenever the craving hits.
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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.