Servings: Makes just under 1 1/2 cups
Ingredients 1/4 cup celery seed , ground1/4 cup paprika1/4 cup granulated garlic or garlic powder1/4 cup granulated onion or onion powder1/4 cup ground black pepper2 tsp. ground bay leaf2 tsp. ground ginger1 tsp. cinnamon1 tsp. mace (or substitute allspice)1 tsp. dry mustard powder1 tsp. salt
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.