Chesapeake Bay Seasoning

I make this recipe and store it in a 48-ounce plastic rice container; it allows enough headroom to shake up the herbs and spices, plus has a wide mouth and tightly fitting screw-on top
Photography By Susan L. Ebert | August 28, 2015

Instructions

Grind the bay leaves, mustard seed, celery seed, peppercorns, red pepper flakes and allspice berries in a spice mill, or a repurposed coffee grinder. Combine with the remaining ingredients and store in an airtight container in a cool, dry place for up to 1 year.

Ingredients

  • ½ cup bay leaves, crumbled
  • ¼ cup yellow mustard seeds
  • ¼ cup celery seeds
  • 2 tablespoons peppercorns
  • 2 teaspoons red pepper flakes
  • 2 tablespoons allspice berries
  • 2 teaspoons ginger
  • 2 teaspoons cayenne
  • 2 teaspoons smoked paprika
  • 2 teaspoons sweet paprika
  • 2 teaspoons white pepper
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon cardamom
  • 1 teaspoon Saigon cinnamon
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