2 1/2tablespoonscelery salt(use celery seed for a salt-free version)
1 1/2teaspoonsbay leaf powder or ground bay leaves
1teaspoonground black pepper
3/4teaspoonground cayenne
1/4teaspoonground cinnamon
1/4teaspoonground nutmeg
1/8teaspoonground cloves
1/8teaspoonground cardamom
1/8teaspoonground allspice
1/8teaspoonground ginger
Optional: 1/4 teaspoon kosher salt
Instructions
Place the spices in a small bowl and whisk to combine.
Store in an airtight container in your spice cabinet. Spices don't technically expire, but their flavors will diminish over time.
Notes
Yields: 1/2 cup + 4 1/2 teaspoonsBay Leaf Powder: The only unusual ingredient you might need to buy online is bay leaf powder. If that's the only thing holding you back from making this, I'd omit it entirely or pulse some dried bay leaves in a spice grinder until they're a powder. Celery Seed vs Celery Salt: I tried to get the recipe close to the same saltiness as the packaged version. To reduce the saltiness, you can lower or omit the small amount of salt I've included, and you can substitute celery seed for celery salt (or use a combination of the two).