2teaspoonsground paprikaregular or smoked both work
1teaspoonground celery seeds
1teaspoonground black pepper
1teaspoonground white pepper
crushed red pepper flakesto taste
Combine all ingredients until thoroughly mixed. Store in a dry, tightly closed jar for up to 6 months.
Ground bay: If you can’t find ground bay leaves at the store (I looked in 5 stores and couldn’t locate them anywhere), use 10-15 whole dried bay leaves and grind them to a powder using a small food processor or high-powered blender.
Substitutes: I know, this is quite a bunch of different spices here. Bay, mustard, paprika, celery seed and pepper are the main flavors to me – if you can add these, you’ve got a good base. The cinnamon/allspice/nutmeg/mace/cloves/ginger/cardamom spices can easily be substituted with 2-3 teaspoons homemade or store-bought pumpkin pie spice or gingerbread spice mix for a similar flavor profile.
I like using a small fork to mash up any lumps in the individual spices and to fully combine the mix. You can also use a small whisk, if you have one.