Ingredients:

  • 1/2 cup Coarse Sea Salt or Kosher Salt
  • 10 large leaves Dried Bay Leaves (freshly crushed)
  • 3 Tbsp Celery Seed (whole)
  • 3 Tbsp Brown Mustard Seed (whole)
  • 2 Tbsp Dried Thyme
  • 4 Tbsp (1/4 cup) Smoked Paprika
  • 3 Tbsp Granulated Garlic Powder
  • 3 Tbsp Granulated Onion Powder
  • 3 Tbsp Black Peppercorns (coarsely ground)
  • 2 Tbsp Cayenne Pepper Powder (adjust to taste)
  • 1 tsp Ground Mace or Nutmeg

Instructions:

  1. Place the dried bay leaves into a mortar and pestle. Crush them roughly until they are in small pieces; they should not be powdered.
  2. Using a spice grinder or a mill set to a coarse setting, freshly grind the black peppercorns. Freshly ground pepper is vital here—don’t use pre-ground pepper.
  3. In the large mixing bowl, combine the crushed bay leaves, coarsely ground black pepper, whole celery seed, whole brown mustard seed, dried thyme, and salt. Toss gently to combine.
  4. Measure and add the smoked paprika, granulated garlic powder, granulated onion powder, cayenne pepper, and ground mace (if using) to the bowl of coarse spices.
  5. Using a whisk or a large spoon, gently but thoroughly mix all the ingredients. Ensure that the fine powders are fully integrated with the coarse seeds and herbs. Mix for at least 1–2 minutes to guarantee homogeneity.
  6. Visually inspect the mix to ensure there are no clumps of powder and that the colour is uniform throughout.
  7. Carefully transfer the finished seasoning blend into a clean, airtight storage container.
  8. Seal the container tightly and allow the blend to rest in a cool, dark place for at least 24 hours. This resting period allows the volatile oils to ‘marry’ with the powdered spices, significantly deepening the flavor profile.