Old Bay

By nekmor

Ingredients

• 1 T. bay (laurel) leaves crushed to powder with mortar and pestle or spice roller (ratio- 1:1)
• 1 t. salt (ratio 1:3)
• 1 t. celery salt (ratio 1:3)
• 1 and 1/2 teaspoons dry mustard (1:5)
• 1 t. coarse ground black pepper (ratio 1:3)
• 1 t. paprika (ratio 1:3)
• 1/2 t. crushed celery seed (ratio 1:6)
• 1/2 t. ground nutmeg (ratio 1:6)
• 1/2 t. dry ginger (ratio 1:6)
• 1/4 t. allspice (pimento) (ratio 1:12)
• 1/4 t. cloves (ratio 1:12)
• 1/4 crushed red pepper flakes (ratio 1:12)
• 1/8 t. mace (ratio 1: 24)
• 1/8 t. cinnamon (ratio 1: 24)
• 1/8 t.cardamom (ratio 1: 24)
• You can tweak these ratios to your own preference. Like a hotter spice? Up the red pepper flakes. Like a more spicy blend? Up the cloves and ginger. Blend spices thoroughly and store in an air-tight container.
• Don't limit your enjoyment of Old Bay Seasoning to fish and seafood. Old Bay makes a delicious meat rub and works great to season rice, potatoes, pasta and cooked vegetables.
• My family loves cooked rice, shrimp, carrots and broccoli with butter and Old Bay seasoning. For more great recipes, see me at the blogs listed.

Preparation

Step 1

mix