Whether you're blackening fish, steak or chicken a quality homemade blackening spices is a great way to experience the authentic flavours of Louisiana and Cajun cuisine at its finest. It can also be used as a tasty general seasoning for all kinds of food. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
4 tbsp Hungarian paprika (or regular)
2 tbsp black peppercorns
2 tbsp mustard seeds
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried sage
3 tsp garlic powder
2 tsp onion powder
2 tsp chili pepper
1 tsp cumin seeds
tbsp = tablespoon
tsp = teaspoon
Store your blackened seasoning in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you have a few minutes to spare, you can dry toast the mustard, cumin and peppercorns before grinding.
This releases fabulous flavours and superb aromas. Click here for tips on toasting and grinding spices. (Link opens in new window)
Note ll: If you do dry toast the mustard seeds, they have a tendency to start popping out of the pan once they start to get hot.
Try not to let them land on your bare arms as they can burn a little.
Ingredient Note: Whilst this blend uses certain whole ingredients, if you don't have them all, it's fine to use pre-ground powders if that's all you have. If you do, make sure to reduce the amount the recipe says by half. So for example 2 tablespoons of peppercorns equals 1 tablespoon of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
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