Tim's Blackening Seasoning
This is my homemade spice blend for blackening fish, seafood, steaks, etc. I am putting in the amounts for a decent sized spice jar or jelly mason jar. Keep the ratios and make as much or as little as you need. Stores well.
This is my homemade spice blend for blackening fish, seafood, steaks, etc. I am putting in the amounts for a decent sized spice jar or jelly mason jar. Keep the ratios and make as much or as little as you need. Stores well.
- Carbohydrate 11.3783937492268 g
- Cholesterol 0 mg
- Fat 1.630479999877 g
- Fiber 5.48621264322896 g
- Protein 2.509346249868 g
- Saturated Fat 0.29960137496808 g
- Serving Size 1 1 Serving (19g)
- Sodium 57.0812083331533 mg
- Sugar 5.89218110599788 g
- Trans Fat 0.19121224997972 g
- Calories 55 calories
Step-by-step
- Combine well in the ratios listed or make it your own by adding more/less, other things. Who knows.
- I am thinking of making a one with Ground Chipotle Powder and/or smoked paprika.
- Use to blacken or "brown" your favorite meats and seafood.
Paprika carries the primary load in any blackening mixture, supplying both the rust-red color and the natural sugars that caramelize rapidly when exposed to high heat. Ground red pepper and black pepper provide the capsaicin heat, while herbs like thyme and oregano introduce earthy aromatics that balance the sharp spices.
- Substitute white pepper with double the quantity of black pepper if a milder, woodier warmth is preferred over the sharp, fermented punch of white pepper.
- Store the finished dry blend in an airtight glass jar away from direct sunlight to preserve volatile oils for up to six months.
- Heat a heavy cast-iron skillet to 500 degrees Fahrenheit before searing proteins coated in this spice mix to achieve the proper char without burning the spices prematurely.
- Watch for a matte, darkened surface on the protein as the sugars caramelize, indicating it is ready to flip after roughly two to three minutes.
- Adjust the cayenne pepper downward by half if milder palates require a less aggressive heat profile without altering the structural integrity of the herb ratio.
Properly combining these ground aromatics creates a uniform mixture that adheres evenly to moist protein surfaces. Keeping the spice jar sealed tightly prevents humidity from clumping the hygroscopic salt and onion powder.
