Blackening Seasoning

Heat Level: This blend has noticeable heat, but it is still balanced enough for a wide range of palates.
Adjust the Cayenne: Use 1 teaspoon cayenne for a milder blend or 2 teaspoons for more heat.
Cook Hot: Blackening seasoning needs direct heat. A hot skillet, grill, griddle, or broiler helps the spices toast and darken.
Pat Food Dry: Moisture prevents the seasoning from forming a good crust, especially on fish, tofu, mushrooms, and chicken.
Use with Oil or Butter: Brush food lightly with oil before seasoning, or finish with butter after cooking for a richer blackened flavor.
Storage: Store in an airtight container in a cool, dry place for up to 3 months.

Name: Blackening Seasoning
Prep time: 5 min
Total time: 5 min
Ingredients: 2 tablespoons smoked paprika; 1 tablespoon sweet paprika; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 1 tablespoon oregano (dried); 1 tablespoon thyme (dried); ½ teaspoon basil (dried); 1½ teaspoons kosher salt; 1½ teaspoons black pepper (coarse, freshly ground); 1½ teaspoons cayenne pepper

Heat is only one part of a good blackening crust. This blend builds a smoky, herbal depth first, then lets the cayenne give the finish a little bite.

By Alex Stone5 MINUTES

Butter Club Notes

A good blackening seasoning should have heat, but it should not only taste like heat. I want smoke, garlic, onion, herbs, pepper, salt, and then enough cayenne to give it that sharp blackened edge. This blend is built to work across the whole kitchen: chicken, fish, steak, shrimp, tofu, mushrooms, potatoes, roasted vegetables, and even pasta. Use it generously, cook it hot, and let the spices toast into the surface.