Blackening Seasoning

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.

Recipe link

Prep time5 min

Cook time0 min

Total time5 MINUTES

Ingredients

Measure the Spices: Add the smoked paprika, sweet paprika, granulated garlic, granulated onion, dried oregano, dried thyme, dried basil, kosher salt, black pepper, and cayenne pepper to a small mixing bowl.2 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tbsp garlic, 1 tbsp onion, 1 tbsp oregano, 1 tbsp thyme, ½ tsp basil, 1½ tsp kosher salt, 1½ tsp black pepper, 1½ tsp cayenne
Mix Thoroughly: Whisk until the seasoning is fully combined and evenly colored.prepared seasoning
Store: Transfer the blackening seasoning to an airtight spice jar or container.blackening seasoning
Use: Pat chicken, fish, steak, shrimp, tofu, mushrooms, vegetables, or potatoes dry. Coat lightly with oil, season generously with blackening seasoning, and cook over medium-high to high heat until the spices darken and toast.blackening seasoning, protein or vegetables, oil as needed

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.

Per 1 teaspoon