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All-Natural and Gluten Free $ 9.00

All the colorful flavors of the famous Mid-Atlantic harbor city are embodied in this nuanced spice blend. Deeply rich in heritage, Baltimore offers sharp, savory notes of freshly ground Celery and Dill seeds, and contrasts them with the earthy sweetness of Cardamom and Nutmeg. Additionally, Peppercorn and Red Chile Pepper provide a pleasing bite to round-out this complex blend. Your favorite seafood dishes will benefit from its purposeful flavor layers, while its versatility ensures it complements any meat or vegetable dish.

Size: 2.5 oz
  • Details
    Taste the oak-wood smoked Paprika from a tiny Spanish village, mixed with the savory depths of Celery, Dill, Coriander, and Mustard seeds. Peppercorn and our house-crafted Red Chile Pepper Flake offer a strong bite, against the warm, sweet backdrop of Cardamom, Nutmeg, Cinnamon, Clove, and Ginger.
  • Ingredients
    Handcrafted from Smoked Spanish Paprika, Coriander, Thyme, Mustard, Peppercorn, Dill, Celery, Cardamom, Nutmeg, Cinnamon, Ginger, Clove, Allspice, Sea Salt, Bay Leaf, and Red Pepper.

Pan-fried Crabcakes



  • Baltimore Spice (2 tsp)
  • Lump Crab Meat (1 lb)
  • Mayonnaise (1/2 cup)
  • Egg
  • Worcestershire Sauce (tsp)
  • Saltine Crackers (20)
  • Canola Oil (1/4 cup)
  • Yellow Mustard (tbsp)
  • Bread Crumbs


  1. In a small bowl, whisk the mayonnaise, egg, mustard, spice, and worcestershire.
  2. Crush the crackers into crumbs, and in a separate bowl, lightly toss the crabmeat with the crackers. Fold in mayonnaise mixture. Cover and refrigerate for an hour.
  3. Scoop mixture and make 8 even-sized patties. Place into bread crumbs and coat.
  4. Heat oil over medium-high heat, and add crab cakes. Cook until golden brown (3 to 4 minutes per side). Garnish with green onion, and lemon.