American
West Virginia Chesapeake Seasoning
Salt, cayenne, celery seed, paprika, mustard, pepper, bay, allspice, ginger, nutmeg, cardamom and cinnamon make a complex seafood seasoning.
What It Is
Salt, cayenne, celery seed, paprika, mustard, pepper, bay, allspice, ginger, nutmeg, cardamom and cinnamon make a complex seafood seasoning.
Origin
This is my american-leaning version, built around the ingredients and method that give the recipe its character.
Fun Fact
Aroma changes how strongly we perceive flavour, which is why herbs, citrus peel and warm spices can make a simple recipe taste far more complicated than the effort involved.
Ingredients
- 2 tsp salt
- 1 tsp cayenne
- 1 tsp ground celery seed
- 1 tsp paprika
- 1 tsp dry mustard
- 1 tsp black pepper
- 1 tsp ground bay leaf
- ¼ tsp allspice
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cardamom
- ¼ tsp cinnamon
Notes
Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Store in a clean airtight container in the refrigerator. Use a clean spoon each time because introducing mystery crumbs is how condiments develop side quests.
Freezing
Most dry seasonings do not need freezing. For wet sauces, freeze in small portions only if the ingredients tolerate it; creamy emulsions may separate after thawing.