Spice-Blackening

This is a general use blackening spice – its made of basic spices that you probably already have in your rack, so don’t pay the extra price for the special mix, when they are so easy to made from scratch. Added benefit; it helps one use the spices in the pantry (remember most spices have a recommended shelf life of less than a year) and you can always use fresh instead of dried. This spice works best on fish and chicken.

Blackening Spice

1 Tbsp paprika (prefer hot or sweet Hungarian)
2.5 Tsp Salt
1 Tsp onion powder
1 Tsp garlic powder
.75 ground cayenne
.75 tsp white pepper
.75 tsp black pepper
.5 tsp thyme
.5 tsp oregano

Tip* I usually mix this up in a shot glass, it easy to set aside until needed, easy to sprinkle from and easy to clean when done!
One can always increase the amount of cayenne for folks who prefer the “warmer” side of life.

February 19, 2009 · manx · No Comments
Posted in: Fish or Seafood Recipes, Spice Mixes