1/4 c. ground celery seed

1/4 c. paprika

1/4 c. granulated garlic or garlic powder

1/4 c. granulated onion or onion powder

1/4 c. ground black pepper

2 tsp. ground bay leaf

2 tsp. ground ginger

1 tsp. cinnamon

1 tsp. mace or allspice

1 tsp. dry mustard powder

1 tsp. salt


Combine all ingredients and store in a tightly closed container. This blend will keep for 3 months in a dark cool place or in the freezer for up to a year.

This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin.