シーフードシーズニング

The bay leaves really come through in the background while the sea salt from Trapani keeps it from tasting harsh. I just tossed some on roasted potatoes and the mustard seed gives it a nice bite without overpowering anything. I've already used it three times this week and I'm already thinking about

The cayenne and celery seed give it a real kick without overwhelming the seafood—I used it on shrimp and the flavor was spot on. The bay leaves add a depth I didn't expect from a store-bought blend, and the salt itself tastes cleaner than my usual stuff.

The salt crystals are noticeably flakier and less harsh than my usual shaker, and that mustard-cayenne punch gives my shrimp boil a proper kick without needing extra heat. It’s become my go-to for fish tacos and even a plain baked potato.