

🌟 Spice Up Your Life with OLD BAY!
OLD BAY Seasoning is a 16-ounce tin of all-purpose seasoning featuring a unique blend of 18 spices and herbs, perfect for enhancing the flavor of seafood, poultry, and snacks. With no added MSG and kosher ingredients, it’s a fan-favorite that brings the authentic taste of the Chesapeake Bay to your kitchen.




| Customer Reviews | 4.8 4.8 out of 5 stars (3,019) |
K**E
So yummy on chicken
I love this seasoning and the container is large. It was sealed when it arrived. The smell is so yummy! Perfect for seasoning chicken!
J**P
Great seasoning. Used it for decades in cooking.
Couldn’t find it anywhere, had been using it for decades. Found it on Amazon. Very happy now. I used it on fish and crab cakes.
S**H
Great Seasoning
Great flavor, great value for the size of the container. It’s a tin container rather than plastic which I appreciate.
A**R
only love this brand
I love the old bay seasoning and cocktail sauce with cocktail shrimps, I tried 365 brand of old bay seasoning, and it was too salty, less flavor.... I would stay with this brand if you ever wondering.
A**A
Great price!
Love this item! Highly recommend!
W**R
My Favorite
love my OLD BAY and their hot sauce is the best
J**N
Very useful
We add this seasoning to fish, but I’ve also tried it with a recipe that called for celery seed when I had none, and it worked well. It is a nice seasoning mix to have around.
G**T
Grew up using this
This is kind of weird to write a review on but. From Baltimore, Maryland and the Chesapeake Bay area. The sufu capital of the world. I live in California. It's very hard to find this out here, but I'll tell you. If you like. Seafood in any way at all. You have to try this. I grew up being involved in Solomon's Island seafood festival every year. Solomon's Island is probably capital of the world for seafood. You have to try it. It's good on chicken and it's really good on a a fried egg. You have to try it
C**A
BUEN SAZONADOR, LO RECOMIENDO
G**O
My order was well packaged and arrived quickly. I used it immediately to make seafood chowder and it was perfect - as usual. I make a huge batch of fried rice every three weeks and freeze portions for my grandson's work lunches. So, every three weeks I have a big pot of prawn stock to make chowder with - never ending meal.
T**M
Essential for Maryland style crab cakes yum yum
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