Red Meat Allergy Friendly Old Bay–Style Seasoning Blend
Keeping a well-stocked spice cabinet is one of the easiest ways to make safe, flavorful cooking feel effortless, and this homemade seasoning blend delivers serious depth without any mystery ingredients. Celery salt and a warm lineup of dried herbs — parsley, thyme, oregano, and basil — form the backbone, while turmeric, ginger, and a touch of Ceylon cinnamon give it that signature complexity you'd expect from a classic seafood-style blend. The optional ground cloves add a subtle warmth that rounds everything out beautifully. One of the trickiest parts of managing a red meat allergy is navigating pre-mixed seasonings and spice packets that may have been processed on shared equipment or blended with additives you can't verify — making your own from scratch eliminates that guesswork entirely. A quick whisk in a bowl and a transfer to an airtight jar is all it takes, and the blend keeps for up to three months at room temperature. Use it to season fish, shellfish, roasted vegetables, or anything else that could use a bold, savory kick.
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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.