Ingredients:

  • 1 cup Coarse Kosher Salt (Diamond Crystal or similar)
  • 1/4 cup Smoked Paprika (Hungarian or Spanish sweet)
  • 1/4 cup Cayenne Pepper Powder
  • 2 Tablespoons Coarsely Ground Black Pepper
  • 2 Tablespoons Red Pepper Flakes (crushed)
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoon Dried Celery Seed
  • 1 Tablespoon Yellow Mustard Seed (whole)
  • 1 Tablespoon Dried Oregano (Mediterranean)
  • 1 Tablespoon Dried Thyme Leaves
  • 12 large Dried Bay Leaves (whole, for crushing)

Instructions:

  1. Crush the Bay Leaves: Place the 12 dried bay leaves into a mortar and pestle or a clean spice grinder. Pulse or grind until the leaves are roughly broken into small flakes, but not powdered.
  2. Combine Spices (Optional Refinement): If using a spice grinder, lightly pulse the crushed bay leaf flakes together with the celery seed and mustard seed to just crack the outer shells. (Skip this if you prefer whole seeds.)
  3. Combine Powders and Salt: Add the Kosher Salt, Smoked Paprika, Cayenne Pepper Powder, Garlic Powder, and Onion Powder to the large mixing bowl.
  4. Whisk Dry Ingredients: Whisk vigorously to ensure all the fine powders are evenly distributed and no clumps remain. This is crucial for consistent flavour.
  5. Integrate Aromatics: Introduce the Coarsely Ground Black Pepper, Red Pepper Flakes, Dried Oregano, and Dried Thyme Leaves to the mixture.
  6. Incorporate Crushed Elements: Add the crushed Bay Leaves, Celery Seed, and Mustard Seed mixture (from the first two steps) to the bowl.
  7. Final Blend: Use a sturdy spoon or whisk to fold and mix the entire batch thoroughly. Stir for at least 60 seconds, scraping down the sides of the bowl, to guarantee the herbs and seeds are fully integrated into the salty base.
  8. Store Immediately: Transfer the seasoning blend to an airtight jar. Label and date the jar, and store in a cool, dark place away from direct heat or light.