There’s a reason that the spice trade has dominated certain trade routes since basically the beginning of time (i.e. as early as the 10th millennium BC): flavor. Spice mixes can deliver so much punch to the food that they season. And Old Bay seasoning packs a unique flavor that has stood the test of time.

Well, I’m here to spill the secrets. While you can find Old Bay in grocery stores across the nation, there’s something deeply satisfying about creating your own blend from scratch. Not only does it allow you to tailor the flavor to your liking, but the process itself is a delightful journey into the world of spices and seasonings.

This blend has become a pantry staple for chefs and home cooks alike. In this post, I’ll break down the core ingredients that define Old Bay’s signature taste and share a recipe that ensures your spice blend achieves the perfect equilibrium of flavors.

I clearly love making my own spice mixes – see my jerk seasoning, blackened seasoning, or homemade rub on pulled pork. I think it helps to better understand spices, herbs, and flavors. Learn what goes well together and find out specifically which seasonings you like most to use in the future.

Prepare to elevate your dishes to new heights with this homemade Old Bay Seasoning mix.

What is Old Bay Seasoning Spice Mix?

Originally created as ‘Delicious Brand Shrimp and Crab Seasoning’ for the Baltimore Spice Company, Gustav Brunn created the mix to sell after founding the company. This unique blend of spices was created in 1939 after he emigrated with his family from Germany to the Baltimore, Maryland area in the United States.

The mix was later renamed Old Bay after the passenger ship line Old Bay Line that traveled the Chesapeake Bay from Baltimore to Norfolk, Virginia.

The blend of spices has a unique savory saltiness that is balanced out with hints of sweetness and spicy heat.

Since it was originally branded as a shrimp and crab seasoning, Old Bay is forever connected to seafood. Crab cakes, seafood boils, steamed shrimp…

But Old Bay is a versatile seasoning that can be used in a variety of ways, as we’ll soon discover.

What is the Secret Ingredient?

What makes Old Bay so special?

Though it’s a blend of many spices and herbs (16 in our case!), there’s one main unique ingredient that binds them all together and creates the iconic flavor we know and love.

That secret ingredient is something called celery seed. Unsurprisingly, celery seed tastes a lot like celery. But a bit more concentrated and with more earthy bitterness that can sometimes be spicy feeling.

However, the real secret to making Old Bay Seasoning is in the proportions. You can’t just throw all the ingredients together and expect to get the same flavor. It’s the subtle combination and balance of the seasonings that make the difference.

Use too much or too little of any one ingredient and it can dramatically change the end result.

All the Spices in Old Bay Seasoning

So we know there’s celery seed. But what else goes into making the unique spices and seasonings of Old Bay?

Of course, we include some kosher salt in the mix. Salt really brings out the flavors of everything else and

Old Bay seasoning boasts a captivating blend of spices and herbs, each contributing distinct characteristics to its unique flavor profile. For simplicity, I’ll categorize them into several flavor groups:

Herbal and Earthy Notes: Dried bay leaves and paprika, especially the smokiness from smoked paprika, introduce a subtle woodsy freshness and a rich, earthy quality to Old Bay.

Tangy Kick: Mustard powder provides a mild, tangy kick that adds depth and complexity to the blend.

Heat and Spice: Black pepper, red pepper flakes, and white pepper collectively deliver a balanced level of spiciness, providing the subtle kick of Old Bay.

Warmth and Complexity: Cinnamon, cloves, allspice, nutmeg, and ginger combine to create a warm, complex flavor profile that infuses the seasoning with layers of sweet and spicy notes.

Light Citrusy and Floral Sweetness: Cardamom and coriander bring a delightful citrusy, slightly sweet, and floral quality to Old Bay, enhancing its aromatic characteristics.

As you can see, Old Bay seasoning is a masterful fusion of spices and herbs, each contributing a unique essence to the overall flavor profile. The precise proportions and careful blending of these ingredients are the keys to achieving the beloved, perfectly balanced taste of Old Bay.

So, there you have it – all the spices and ingredients that make up Old Bay seasoning.

Getting the Perfect Balance

When it comes to flavor, it’s all about getting the perfect balance. Think of it like a game of Jenga: the goal is to stack the pieces just right to create a beautiful and delicious tower of flavor. It’s not easy, but if you focus on the right spices and ingredients, you can make it happen.

For starters, try making the mix with the ratios as suggested in the recipe below. Then use it and taste it in a few dishes. Try to get a feel for the flavor and what you do and don’t like about it.

Think especially about the general flavor groupings I made in the section above. Also, take into account any spices you just aren’t a fan of.

Then it’s time to make your own adjustments as you see fit. Don’t like the heat? Take out some of the red pepper flakes. Not a fan of the smokiness? Pull back on the smoked paprika. Cutting back on sodium? Lose some of the salt.

Make it your own, that’s one of the best parts of making homemade spice mixes.

Blending or Grinding the Spice Mix

The goal is a cohesive mix of spices. Not just a jumbled hodge-podge of loosely layered powders.

So it is time to take all of our ingredients to a blender or spice grinder.

I use a small nutribullet blender when mixing together my spice mixes because it is what I have on hand. I’ve been interested in but never pulled the trigger on buying a spice grinder so I can’t really speak to their effectiveness. Let me know if you’ve used one before and if it produces much different results than a blender.

When blending the spice mix, it’s important to remember that you don’t want to overmix it. The idea is to combine the spices without crushing them too much. Overmixing can cause the flavors to become muted.

The best way to accomplish this is with short bursts or pulsing of the blender/grinder. Pulse the seasoning mix 5 to 8 times until everything has combined into a homogenous mix. The main thing to look out for is the bay leaves to make sure they have fully broken down with everything else.

Once it’s mixed together, store it in an airtight container. You may want to label it with the name of the mix as well as the date it was made.

Using the Old Bay Seasoning Spice Mix

With the Old Bay seasoning mixed together, it’s time to start putting it to use.

As noted above, it has historically been used with seafood. But seafood is just the beginning – especially if you ask anyone from the Chesapeake Bay area.

Try it with any of the following:

• Grilled Old Bay Chicken
• Topping any steamed seafood
• Simple Crab Cakes
• Popcorn topping
• Fries and potato wedge topping
• Old Bay Aioli for dipping

Old Bay seasoning is a great way to add a little bit of something extra to your meals. It can take a dish from ordinary to extraordinary. And the best part? You can use this seasoning on almost anything! So go ahead and add some Old Bay seasoning to your food and enjoy its delicious flavor.

How did yours turn out?

I’d love to hear when you try making homemade old bay seasoning! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Old Bay Seasoning Spice Mix

Recipe by Marc PetersonCourse: Spices, Sauces and Condiments, SeasoningsDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Discover the perfectly blended spice mix for your culinary creations – learn the secret to homemade Old Bay seasoning!

Ingredients

• 8 dried bay leaves

• 2 tablespoons kosher salt

• 1 and 1/2 tablespoons celery seed

• 1 tablespoon smoked paprika

• 1 and 1/2 teaspoons mustard powder

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 1 teaspoon red pepper flakes

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground allspice

• 1/8 teaspoon ground cardamom

Directions

• Combine all of the ingredients in a small blender or spice grinder and pulse 5 to 8 times until well combined and the bay leaves are broken down
• Put your spice mix into an airtight container and keep it in a cool, dry place

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The post The Secret to Perfectly Balanced Old Bay Seasoning Spice Mix appeared first on Do You Roux?.

When I very first heard of ordering food blackened, I was confident I knew exactly what that meant. Just let the food cook longer so the outside gets black. Duh. Turns out I was dead wrong. Maybe I’m not alone, but since then I have learned that it is a mix of spices and seasonings cooked in a specific manner. And I have learned how to make blackened seasoning, how to use it, and what goes well with it.

The first thing you may notice about blackened seasoning is that it is not actually black. The red-orange of the smoked paprika and chili powders comes through more than anything else. Many foods will tend to look a little burnt with this seasoning mix. Hence the name. But note the keyword look. It shouldn’t actually be burnt.

There are a ton of store-bought pre-made seasoning mixes that fall under the blackened umbrella, so why make it for yourself? For starters, if you have a decently stocked spice pantry, then you likely have all or most of the ingredients on hand. Second, it is satisfying to make your own mix. And finally, you can control exactly what goes in it and can even experiment to make it exactly how you like it.

Yes, this recipe, like most, is not set in stone. For me, the fun of cooking is all about trying different things, tasting them, (fixing them if necessary…), and then having delicious food. So if one ingredient seems terrible to you, substitute it for something else. Feel like kicking the heat up a notch? Then add in more powdered peppers, baby. You just might want to notify others before throwing any ghost peppers into the mix.

Using Blackened Seasoning

No individual protein has a chokehold on this seasoning. Most commonly associated with fish, shrimp, and chicken, it can really go on whatever you want. But whatever goes well with a little bit of heat and a whole lot of flavor will work.

To make the seasoning, just measure out and mix together all of the herbs and spices. Store it in an airtight container for up to 6 months, though it will start to lose some potency towards the end of its shelf life.

When you’ve mixed together the seasoning and are ready to use it, you’ll need a cast-iron skillet (or another heavy-bottomed pan), melted butter, and the protein or other food that you are planning to blacken. You may also want a bit of oil with a high smoke point – like canola, corn, sunflower, or peanut oil.

First, fire up your stove or grill to medium-high heat and put the cast iron pan on to heat up. Add a tablespoon or so of the oil if you would like, it may or may not be needed depending on how much butter you use in the next step.

Then either dip your item in the butter or brush the melted butter over the item with a basting brush. With your protein covered in butter, it is time to coat it with your homemade blackened seasoning. Make sure to give a generous coating on both front and back. Unless you are cooking a fish with the skin on – then only coat the non-skin side of the fish with butter and seasoning.

Add the coated item to the hot skillet. Move it around as little as possible – you want it to sit and form that nice crust. Flip it over once halfway through the cooking time for your specific item. Cook it to the desired doneness and enjoy.

Char or Seasoning?

Though it starts out bright red-orange, the cooking method used will turn the seasoning into a dark brown-black delicious crust. Hence the name. The burnt-like blackening is a result of the milk solids browning and the spice mixture charring. Mmmmm.

I RECOMMEND COOKING THIS ON A GRILL OUTSIDE. You are likely to generate some smoke during the cooking process. You don’t want it in your house, setting off alarms. It’ll ruin the experience of the food. It can vary from cook to cook depending on the heat, butter, oil, and probably how the cast iron pan is feeling that day. So, in my opinion, it is better not to risk a hazy house and just cook it outside. But you can take your home into your own hands.

Now that you know how to make blackened seasoning, try pairing a blackened protein with homemade risotto or oven-roasted asparagus. Maybe top a Caesar salad with blackened salmon or chicken. Rice (especially dirty rice) and steamed vegetables go well on the side too.

So go raid your spice cabinet and make this powerful seasoning mix. Your taste buds will be thanking you.

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How to Make Blackened Seasoning

Recipe by Marc PetersonCourse: SpicesDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Make blackened seasoning and use it to get a little bit of heat and a whole lot of flavor with a delicious crust

Ingredients

• 3 tablespoons smoked paprika

• 2 tablespoons sea salt

• 1 and 1/2 tablespoons dried thyme

• 1 and 1/2 tablespoons dried oregano

• 1 and 1/2 tablespoons garlic powder

• 1 tablespoon dried basil

• 1 tablespoon onion powder

• 1 tablespoon black pepper

• 2 teaspoons chipotle powder

• 2 teaspoons ancho powder

Directions

• Add all the ingredients to a bowl or a jar with a lid and either stir or shake thoroughly to combine
• To use, sprinkle over food that has been coated in butter and then cook in a hot cast iron pan with minimal flipping
• Store unused seasoning mix in an airtight container for up to 6 months

Notes

The post How to Make Blackened Seasoning and Use It Well appeared first on Do You Roux?.