Spice Support: Bell’s Seasoning

With Thanksgiving and other holidays just around the corner, it’s fitting that today’s Spice Support column focuses on a seasoning that is perfect for poultry. Bell’s Seasoning has been a staple of northeastern US cooking for well over 100 years, although it is not well known outside of that area. If you haven’t heard of it, Leite’s Culinaria dives deep into explaining the spice blend.

The blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper – concocted by William G. Bell in Boston in 1867 – screams Thanksgiving to its diehard fans. Although billed as a poultry spice, the salt-free blend is perfect for vegetables, stuffing, soups, and more. There are dozens of recipes in the EYB Library that expressly call for Bell’s, including several from Bell’s website and from Sky Juice and Flying Fish: Traditional Caribbean Cooking by Jessica B. Harris.

You can purchase Bell’s (known by a single name like Madonna or Cher) at most supermarkets from New York to Maine. Intrigued but don’t live in the northeastern US? You can order it from Amazon, of course.

Photo of Bell’s ultimate roast turkey from Bell’s

Post a comment


  • MarciK  on  November 14, 2019

    My favorite spice for poultry is Mural of Flavor from Penzey’s Spices. I’ll check this Bell’s out next time I’m in the Northeast. I’ve been craving the donuts at The Holy Donut in Portland Maine, so maybe I’ll need to take another trip out that way.

  • Skamper  on  November 18, 2019

    My grandmother swore by Bell’s Poultry Seasoning. She was a native San Franciscan so I don’t know how it originally crossed her path but it is now a family tradition. I’ve found it in specialty stores (Surfas) and upscale grocery stores (Bristol Farms) in Los Angeles/Southern California.

Seen anything interesting? Let us know & we'll share it!