This Blackening Seasoning recipe creates a versatile, smoky, and spicy blend, perfect for forming a flavorful crust on grilled or pan-fried dishes. Easily homemade, it combines everyday spices and can be stored for future use, bringing a robust flavor to meats, fish, and vegetables.This recipe can easily be doubled, tripled, or quadrupled.
COMBINE: Combine all spices in a small bowl or container. Stir.
STORAGE: To store homemade Blackening Seasoning, transfer it to an airtight glass container or airtight bag. Store in a dark, cool, and dry place like a pantry or spice cabinet away from heat. Label the container with the name and date, and use within a year for maximum flavor. Check regularly for any signs of spoilage, such as off smells, changes in color, or moisture.
Notes
Note 1: Paprika: You can either use all regular paprika, or for a more nuanced and delicious flavor, use a combination of half regular paprika and half smoked paprika. Note 2: Cayenne pepper: This is the primary source of heat in this seasoning. If you're sensitive to spiciness or preparing food for children, we recommend starting with a smaller amount, such as ¼ to ½ teaspoon and adjusting up if desired. This way, you can maintain control over the heat level.