Nightshade Free Old Bay–Style Seasoning Blend
That classic seafood-spice flavor is usually off the table when you're avoiding nightshades, since traditional blends lean heavily on paprika and cayenne — both members of the pepper family. This homemade version sidesteps all of that by building its complexity from celery salt, turmeric, ginger, and a warm chorus of dried herbs instead. The result is a bold, aromatic blend that hits those same savory, slightly briny notes you'd expect without a single problematic ingredient in sight. Ground Ceylon cinnamon and optional cloves add a subtle warmth that rounds everything out beautifully. It comes together in minutes with just a bowl and a whisk, and a sealed jar will keep it fresh for up to three months on your pantry shelf. Shake it over shrimp, stir it into crab cakes, or use it anywhere you'd reach for the iconic blue tin — you genuinely won't miss the original.
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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.