Macadamia Free Old Bay–Style Seasoning Blend
Homemade spice blends are one of those kitchen projects that feel almost too easy for how big the payoff is. This one layers celery salt, dried herbs, warm spices like turmeric and ginger, and a whisper of Ceylon cinnamon into a bold, complex seasoning that punches way above its weight. Store-bought blends can be a minefield when you're navigating nut-related concerns, since shared facilities and vague labeling make it hard to know exactly what's in the tin — mixing your own from scratch eliminates that guesswork entirely. The technique is as simple as it gets: whisk everything together until the turmeric is fully incorporated and no streaks remain, then seal it up in an airtight jar. It keeps at room temperature for up to three months, so you can batch it ahead and reach for it whenever you need a savory, slightly smoky kick on seafood, roasted vegetables, or popcorn. The optional ground cloves add a deeper, almost floral warmth if you want to lean into the complexity.
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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.