Ingredients:

  • 2 cups Kosher salt
  • 0.5 cup Cayenne pepper
  • 0.25 cup Smoked paprika
  • 0.25 cup Garlic powder
  • 2 tbsp Onion powder
  • 2 tbsp Dried thyme
  • 12 Dried bay leaves, crumbled
  • 3 tbsp Dried lemon zest
  • 2 tbsp Whole mustard seeds
  • 1 tbsp Black peppercorns, coarsely cracked
  • 1 tbsp Allspice berries, crushed
  • 1 tsp Ground cloves

Instructions:

  1. Prep the bay leaves. Crumble the 12 dried bay leaves by hand into small flakes. Note: This increases surface area for better flavor extraction.
  2. Crack the peppercorns. Use a heavy skillet or a mortar and pestle to coarsely crack the 1 tbsp of black peppercorns until you see distinct shards.
  3. Crush the allspice. Give the 1 tbsp of allspice berries a firm press with the bottom of a jar or a pestle until the berries split open.
  4. Combine the powders. In a large mixing bowl, whisk together the 2 cups salt, 0.5 cup cayenne, 0.25 cup paprika, 0.25 cup garlic powder, and 2 tbsp onion powder.
  5. Add the herbs. Fold in the 2 tbsp of dried thyme and the crumbled bay leaves.
  6. Incorporate the aromatics. Stir in the 3 tbsp of dried lemon zest and 2 tbsp of whole mustard seeds until evenly distributed.
  7. Add the whole spices. Toss in the cracked peppercorns and crushed allspice berries.
  8. Final spice. Stir in the 1 tsp of ground cloves until the scent becomes fragrant.
  9. Store the mix. Transfer the seasoning to an airtight glass jar.
  10. Infuse. Let the mix sit for 24 hours before using so the oils from the seeds mingle with the salt.