Mustard Free Old Bay–Style Seasoning Blend
That warm, complex kick you get from a classic seafood seasoning blend is hard to give up — but most commercial versions sneak in mustard seed or mustard flour, making them off-limits for anyone avoiding that ingredient. This homemade blend recreates that same bold, layered character using celery salt, turmeric, ginger, and a handful of dried herbs that together hit all the right savory notes. Ceylon cinnamon and optional cloves add a subtle warmth that rounds everything out without tipping into sweetness. The whole thing comes together in a single bowl with just a whisk and about two minutes of your time. Once it's sealed in a jar, you've got a pantry staple that keeps for up to three months and works beautifully on seafood, roasted vegetables, popcorn, or anything else that needs a little life. Making your own spice blends is genuinely one of the easiest ways to take back control of what goes into your food — and this one proves you don't have to sacrifice a single bit of flavor to do 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.