Ingredients:

  • 2 Tablespoons Celery Seed
  • 2 Tablespoons Paprika (Sweet or Smoked)
  • 1 Tablespoon Mustard Powder
  • 1 Tablespoon Black Pepper (Coarsely Ground)
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Mace or Nutmeg
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Dried Oregano
  • ½ Teaspoon Dried Thyme
  • ¼ Teaspoon Ground Bay Leaf
  • 2 Tablespoons Fine Sea Salt

Instructions:

  1. If using whole dried bay leaves, grind them until finely powdered using a spice grinder or mortar and pestle. Measure out ¼ teaspoon and set aside.
  2. In a dry skillet over medium-low heat, lightly toast the celery seed, paprika, mustard powder, black pepper, and red pepper flakes for 1–2 minutes, stirring constantly until fragrant. Do not burn.
  3. Immediately transfer the toasted spices to a heatproof bowl and allow them to cool completely to room temperature (about 5 minutes).
  4. In a medium mixing bowl, combine the cooled toasted spices with the ground ginger, mace/nutmeg, cinnamon, oregano, thyme, ground bay leaf, and salt.
  5. Use a whisk to thoroughly combine all ingredients for at least one minute, ensuring the salt and spices are perfectly distributed.
  6. Taste a tiny pinch of the finished blend. Adjust salt or heat (red pepper flakes) as needed based on preference.
  7. Transfer the finished seasoning blend to a clean, airtight container. Store in a cool, dark pantry for best results; allow flavors to meld for 24 hours before heavy use.