Old Bay No Msg Seasoning, 12 x 16 oz Case

Old Bay No Msg Seasoning, 12 x 16 oz Case from Old Bay is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. OLD BAY Seasoning delivers authentic, legendary flavor originating right from the Chesapeake Bay area: • OLD BAY Seasoning features a premium blend of 18 herbs and spices including celery salt, red and black pepper and paprika to add beloved, unmatched taste that enhances any chef-inspired recipe. • OLD BAY Seasoning is Kosher with no added MSG. • Born in the heart of the Chesapeake Bay area, OLD BAY has been a time- honored brand and world-famous seasoning for over 75 years. •There are 12/1 lb. containers per case. Our 1 lb. size is perfect for easy recipe customization back of house or use in front of house so patrons can customize to their liking. • OLD BAY Seasoning is the premium, all-purpose seasoning that’s exceptional on a variety of menu items from seafood and chicken to chowder, pizza, fries and more. • To those who love its flavor, OLD BAY is more than just a seasoning—it’s a cherished pastime, a fond memory revisited again and again.

• Case pack: 12 - 16 OZ.
• DOT item 394094; case GTIN 10070328823466.
• DOT category: Herbs & Spices.
• Handling: Dry Goods.
• Storage: OLD BAY Seasoning has a shelf life of 540 days when tightly closed and stored in a cool, dry place, to protect against flavor loss and moisture. Avoid exposure to heat, humidity, direct sunlight and fluorescent light to maintain flavor and color. Always use dry measuring spoons and cups to ensure optimal product integrity.
• Preparation: READY_TO_EAT: No preparation necessary. OLD BAY Seasoning is ready to use to give beloved flavor to classics and trending favorites. With its convenient lid that features multiple dispensing options, you can easily shake or pour OLD BAY Seasoning into your favorite recipe. Follow these kitchen- simple steps for each method. Steamed Crabs: 1. Use a pot that has a raised rack, minimum 2" high. Add equal parts water and vinegar to just below level of rack. 2. Layer a dozen crabs and sprinkle each layer