Blackened Seasoning
Ingredients
&w=3840&q=75){kind=small}
- 4 tbsp paprika
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper – freshly ground if possible
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 1 tsp dried thyme – crumbled
- 1 tsp dried oregano – crumbled
Instructions
1. In a bowl, combine paprika, kosher salt, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, dried thyme, and dried oregano.
2. Whisk until the color is uniform and no clumps remain, 30–60 seconds.
3. Use immediately as a dry rub or all-purpose seasoning, or transfer to an airtight jar and store in a cool, dark place for up to 6 months.
Blackened seasoning is a robust, aromatic spice blend built on a sweet, earthy paprika base, lifted by garlic and onion, and rounded with herbal notes of thyme and oregano. Distinctive layers of black and white pepper add a sharp, nasal heat, while cayenne brings a warm, lingering burn. The blend is designed to create a savory crust when seared at high heat, delivering smoky aromas and a deep mahogany color without tasting bitter. It excels on fish, chicken, pork, and vegetables, keeping flavors bold and focused.
The seasoning and technique rose to national prominence in the 1980s through Louisiana’s Cajun cooking, especially via the blackened fish dishes popularized in New Orleans. While the spice profile reflects broader Cajun and Creole pantry staples, the signature pairing of black and white pepper, plus cayenne and paprika, became closely associated with blackening. Over time, the mix spread across the United States, adapting slightly from kitchen to kitchen while preserving its core identity: an herb-and-pepper-forward blend that stands up to intense cast-iron heat and produces a characteristic charred crust.