How To Make Old Bay Seasoning Recipe
- Daniel
- Aug 7
- 2 min read
Old Bay seasoning is one of those iconic spice blends that instantly brings the flavor of the American East Coast to mind. It was first created in Baltimore, Maryland in 1939 by Gustav Brunn, a German immigrant who blended a mix of herbs and spices designed to complement seafood, especially the region’s famous blue crabs.
Over time, it became a pantry staple not just for seafood boils, but for seasoning fries, popcorn, fried chicken, and just about anything you want to give a savory, spiced kick.
I started making my own Old Bay blend so I could tweak the balance of flavors to my liking and use freshly toasted spices for maximum aroma.
It’s quick to make, lasts for months, and can be used in countless recipes, from seafood to grilled meats, even in marinades or batters. Once you try it fresh, you might never go back to store-bought.
Ingredients:
(Make 1/2 Cup)
Black Peppercorns, 1/2 TBSP
White Peppercorns, 1/2 TBSP
Cloves, 1/4 TBSP
Green Cardamom, 1/4 TBSP
Bay Leaf, 1
Sea Salt, 2 TSP
Celery Seeds, 1 TSP
Sweet Paprika, 1 TSP
Smoked Paprika, 1 TSP
English Mustard Powder, 1/2 TSP
Nutmeg Freshly Grated, 1/2 TSP
Ginger Powder, 1/2 TSP
Chili Flakes, 1/2 TSP
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
Toast the Whole Spices
Heat a dry skillet over medium heat.
Add the black peppercorns, white peppercorns, cloves, cardamom, and bay leaf.
Toast for a short time, shaking the pan occasionally, until the spices smell fragrant. Be careful not to burn them.
Grind the Spices
Transfer the toasted spices to a spice grinder.
Grind until they turn into a fine powder.
Add Remaining Ingredients
Add the sea salt, celery seeds, both paprikas, mustard powder, grated nutmeg, ginger powder, and chili flakes to the grinder.
Blitz again briefly until the mixture is evenly blended.
Store Properly
Transfer the seasoning into a clean, sterilized mason jar.
Seal tightly and store in a cool, dry place. For maximum freshness, keep your spices in the freezer.
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