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American Old Bay Seasoning: 170g Tub

4.7 out of 5 stars 188 customer reviews

Price: £6.93 (£40.74 / kg) & FREE Delivery in the UK on orders over £20. Details
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  • Old Bay Seasoning has been around for 75 years and has become a real classic American household name. It was developed at a time when crabs were so plentiful in Baltimore that pubs and bars offered them free as an incentive to buy more drinks.
  • They were sprinkled liberally with this salty spice which, although originally designed for seafood, is delicious as a seasoning for chips, corn on the cob, chicken, popcorn and many other dishes.
  • A blend of 18 spices and herbs, the company recommends you ?keep a box in your purse or fanny pack to battle bland food on the go.?

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£6.93 (£40.74 / kg) & FREE Delivery in the UK on orders over £20. Details Only 6 left in stock. Sold by A Taste Of America and Fulfilled by Amazon. Gift-wrap available.

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Product Information

Technical Details
Product Dimensions8.4 x 5.6 x 8.1 cm
Item model number900523
Product NameFood
Allergen InformationContains: Celery
Weight170 Grams
Volume800 ml
Storage InstructionsStore in a cool, dark & dry place
Country of originUSA
BrandMC old bay
CuisineAmerican
Package InformationPack
Manufacturer/ProducerMccormick
  
Additional Information
ASINB0009PCP6S
Best Sellers Rank 194 in Grocery (See top 100)
Shipping Weight222 g
Date First Available22 Jun. 2010
  
 

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Product Description

MC Old Bay Seasoning As seen on Nigella Express 170g


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Customer Reviews

Top Customer Reviews

By Kev Mooney #1 HALL OF FAMETOP 10 REVIEWER on 28 Nov. 2012
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As a foodie and avid home cook I've been meaning to try Old Bay for years but I've been making a home made version and thought it was good. . .until I tried the real stuff!

Old Bay has been going for around 70 years so you know it's got to be good to last that long. It's a mix of around 16 different herbs and spices which include (alledgedly!) Bay leaves, Celery salt, Paprika, Black pepper, Cardamom, Ginger, Allspice, Clove, Red Pepper flakes, Nutmeg and White pepper and a few more!

Combined into your homemade burger mix, used in soup, stews, macaroni cheese, sprinkled on hot buttered corn on the cob, pizzas, rubbed into salmon, fish, seafood, rib eye steak and chicken, used in Bloody Marys, marinades, incorporated into your bread dough before baking and anything else you can think of, this is one versatile multi spice mix.

One of my fave uses for this is as a sort of buffalo wings coating. Here's the recipie if anyone is interested-

1 tablespoon Old Bay seasoning
1 teaspoon baking powder
1 teaspoon salt
1kg chicken wings or drumsticks
2 tablespoons melted unsalted butter
2 tablespoons Hot chilli sauce
2 tablespoons Worcestershire sauce

In a small bowl, mix together Old Bay, baking powder, and salt.

Pat dry chicken with paper towels. Place in a large bowl and sprinkle in Old Bay mixture, tossing to evenly coat. Arrange the chicken in a single layer on wire rack on a baking sheet covered with aluminum foil, leaving a little space between each chicken piece. Place the rack with the chicken in a refrigerator for 8 hours to overnight.

Preheat oven to gas mark 6. Move baking sheet with the chicken to an oven and cook until browned and crisp for about 30 to 45 minutes.
Read more ›
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Good for ribs, chicken, pasta bakes, burgers, kebabs, on chips before you oven cook them, cook with eggs, put it on cheese on toast before grilling, top a shepherds pie, mix into pizza dough for a base. Cook with fish, lamb, ham and beef. Make a gravy with a twist or mix with ketchup for awesome sauce. Really truly go for every thing. You really cannot miss. Recommended for the new cook and the experienced, for the experimenter in every kitchen. Its worth the go. Fantastic.
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Not widely available in the UK, which is a pity as it is a very tasty addition to a cook's arsenal of herbs and spices. First came across it on the Eastern Seaboard of the U.S. in fish and shellfish dishes. Had a tin of it in my kitchen ever since.
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By DOPPLEGANGER TOP 500 REVIEWER on 16 Nov. 2014
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Perhaps a greater quantity than we'll ever use, this seasoning is very pungent with a predominant salty savoury flavour that does a great job on a whole range of meats whether roasted, fried, griddled or barbecued, and vegetables (good on roast potatoes and potato wedges).

A useful addition to ones culinary arsenal.
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As there was not alot of info available did a bit of digging & Old Bay Seasoning dates back to 1939, Baltimore, Maryland. The spice was a "secret" mixture concocted by German immigrant Gustav Brunn. It can be used in crab patties (there's a recipe on the side of the tin), also mixed in minced beef to make burgers which surprisingly added lots of flavour & the family enjoyed it. Haven't tried it on chips or steamed vegetables yet, but give me time. Also can be used for making a spicy marinade for chicken, that recipe on the tin too.
The lid is multi functional, I can either spoon, sprinkle or pour the dried powdered herbs. States on the tin 1/4 tsp is a serving & I should get about 280 servings so I will wait & see. Not all the ingredients are listed but in order there's celery salt, red & black pepper & paprika, listed. I can also taste allspice and cloves.
Unusual seasoning & although I don't think I will use it on everything, it will definately have a regular outing.
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I watch a lot of American cooking / eating programmes and they often use this condiment, so I had to buy it when I saw it on Amazon whilst ordering some salt. I tend to concoct recipes by a bit of this and a bit of that, tipping stuff in the pot. Thank goodness I actually measured a teaspoon of this out! WOW. Spicy, hot and very flavoursome, not for the faint hearted, unless you could limit yourself to a pinch. So great value for money too as it'll last for ages.
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I had seen so many references to Old Bay in recipies that I had to try it myself. I was not dissapointed. It adds that little bit of flavour that seems to be missing so often. Well worth giving it a try.
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Read about it on a few food websites and thought "I've got to give this rascal a go".

It's distinctive. Not one for everyday use, but used with crab, chicken or prawns it's a belter. I add it to my cornflour / semolina coating for deep fried squid where it is wonderful.
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