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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bill Wavrin
Of course, this smoky blend is great on crabs and shrimp, but it can also season salads, fried chicken, french fries and corn on the cob. Zest up snacks by tossing some on popcorn, nuts or potato chips, or add a pinch to a Bloody Mary.
1 tablespoon celery seed
1 tablespoon whole black peppercorns
6 bay leaves
4 whole cloves
½ teaspoon ancho chile powder
½ teaspoon smoked paprika
½ teaspoon whole cardamom pods
½ teaspoon mustard seeds
¼ teaspoon mace
Process in spice grinder or food processor until they finely-ground.