Talk:Old Bay Seasoning

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Maryland Mid‑importance

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Mid	This article has been rated as Mid-importance on the project's importance scale.

The history of the spice sounds like ad copy. Needs to be more neutral.

Spelling

Nunh-huh: Thanks for catching my spelling error (cinnamon / cinammon).

Salt content

According to McCormick's website, 1/4 tsp (0.6 g) of the "normal" Old Bay contains 160 mg sodium whereas the low-sodium product has 95 mg sodium. DMacks 19:11, 19 September 2007 (UTC)[reply]

The thing about this is, the way Old Bay is typically used, one could scarcely imagine it being a dangerously high source of salt, but since celery salt is the main ingredient (and 1tsp = 28% drv sodium) - I think it's pointless to claim that it's "not overly high" in salt. It's a subjective statement, and the very fact that McCormick decided to create a "low sodium" version means something. So I'm removing the "overly" statement. - Agent Seven 04:21, 19 July 2009 (UTC)[reply]

Uses

In addition to the uses listed, Old Bay can be found in such diverse foods as chocolate, creamy pasta sauce (served at the Maryland chain "Double T Diner") and in hamburgers and meatloaf. It is also used as a topping on french fries, popular in Ocean City, MD. —Preceding unsigned comment added by 72.70.106.227 (talk) 04:12, 9 October 2009 (UTC)[reply]

Regional popularity

I've lived in the American South for my entire life and have never viewed Old Bay as being particularly popular here (with the notable exception of its use in crawfish dishes in Louisiana). It's not widely used in traditional Southern cuisine and one is unlikely to encounter it in restaurants. Have I missed something? Is there some RS that supports this claim? Dyrnych (talk) 18:22, 7 May 2014 (UTC)[reply]

Ingredients

The list in the article does not agree with the list at the cited reference. I'm not good enough with wikipedia to know when the article was cited and try the wayback machine to see if a more extensive list was published at one time, can someone check?

The cited page currently lists:

NGREDIENTS

CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING RED PEPPER AND BLACK PEPPER) AND PAPRIKA.

98.248.207.44 (talk) 23:17, 1 June 2015 (UTC)[reply]

I'm not sure if WayBack links are usable as sources but here is one that shows the page when it included a more robust list: https://web.archive.org/web/20090226234038/http://oldbay.com/Products/Old-Bay-Seasoning.aspx

CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING MUSTARD, RED PEPPER, BLACK PEPPER, BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO], GINGER, MACE, CARDAMOM, CINNAMON) AND PAPRIKA. — Preceding unsigned comment added by 128.164.218.253 (talk) 16:54, 10 August 2015 (UTC)[reply]

I've added modern sources for some of the ingredients. I did not see Mace, Cinnamon or Allspice in the source but they probably exist at the Baltimore Museum of Industry. Neuroelectronic (talk) 01:28, 19 April 2021 (UTC)[reply]

Date of Kristallnacht

The date of Kristallnacht is usually given as November 9, 1938.

But this article says it is November 10, 1938. Is that correct? 2601:200:C000:1A0:7097:9C72:4BFB:717D (talk) 20:46, 17 May 2022 (UTC)[reply]

Thanks for catching this, 2601:200:C000:1A0:7097:9C72:4BFB:717D -- I checked with the prior reference (Old Bay Seasoning#cite note-12) and it is indeed November 9, 1938. I will change it. Dr. Van Nostrand (talk) 00:45, 18 May 2022 (UTC)[reply]