Bay Spice

$12.00 USD

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Style Tin Refill Bag

Reach for Bay Spice when you are steaming crab and shrimp, boiling a pot of seafood, or finishing fries, corn, and deviled eggs with that nostalgic, briny-warm seasoning. It is the classic seafood-house blend: celery seed and paprika for savory backbone, black pepper and red pepper for warmth, and a quiet chord of mace, allspice, cardamom, clove, and cinnamon that gives it the unmistakable, faintly sweet aroma. Shake it on steamed shellfish, dust it over potato wedges and popcorn, or stir it into a butter-and-vinegar dip.

That whisper of warm baking spice is not a mistake, it is the signature, and in cheaper blends it gets buried under salt. Here the botanicals are stone-ground fresh so mace and cardamom actually come through, the way the original mid-century seafood blends were built before salt became the main event. There is sea salt in it, so it seasons in one step.

Stone-ground, packed fresh. Contains sea salt. No sugar or fillers.

Common Questions

Why does it taste a little like cinnamon or warm spice?

That is the signature, by design. Classic seafood seasonings include mace, allspice, cardamom, and a little cinnamon and clove alongside the celery and pepper, and those warm baking spices are what set the style apart. In mass-market blends they are faint because salt dominates; here they come through, which is the whole point.

What do I use it on besides seafood?

Almost anything savory. It is excellent on french fries, potato wedges, and roasted potatoes, dusted over hot buttered popcorn and corn on the cob, sprinkled on deviled eggs and avocado toast, rimmed on a Bloody Mary, or used to season a vegetable or plant-based dish that wants a briny, savory lift.

Do I need to add salt?

No, sea salt is already in the blend, so it seasons and salts in one step. Taste as you go, especially in a seafood boil where you are seasoning a lot of water, and adjust to your liking.

How is this different from your Bay Leaves or your brisket rub?

Bay Leaves are the single whole herb for simmering in soups and stews. This Bay Spice is a multi-spice seafood and all-purpose blend with a warm, briny profile and salt built in. And while the brisket rub is a coarse, sugar-free, pepper-forward BBQ crust for beef, this is finer and aromatic, built for shellfish, vegetables, and snacks.

Is it spicy?

Mild to moderate. Black pepper and a little red pepper flake give it warmth and a gentle kick, but the dominant character is savory and aromatic rather than hot. Add more of it for more warmth, or pair with cayenne if you want real heat.

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Ingredients:

Celery Seeds, Sea Salt, Mustard Seeds, Red Pepper Flakes, Tellicherry Black Peppercorn, Bay Leaves, Cloves, Allspice berries, Ginger, Mace, Green Cardamom, Ceylon Cinnamon, and Paprika

Bay Spice

$12.00