• 1/4 cup celery seed , ground
• 1/4 cup paprika
• 1/4 cup granulated garlic or garlic powder
• 1/4 cup granulated onion or onion powder
• 1/4 cup ground black pepper
• 2 tsp. ground bay leaf
• 2 tsp. ground ginger
• 1 tsp. cinnamon
• 1 tsp. mace (or substitute allspice)
• 1 tsp. dry mustard powder
• 1 tsp. salt

Note: Find ground bay leaf at TheSpiceHouse.com, or grind leaves to a powder in a coffee grinder.

Combine all ingredients. Store in a tightly closed container. 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 (available at EveningPostBooks.com). Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.