Elevate your dishes with the smokey depth of homemade blackening seasoning, crafted to perfection in your own kitchen in the matter of minutes.
Crafting this Homemade Blackening Seasoning Recipe was a spontaneous endeavor, utilizing the spices readily available in my pantry. In mere minutes, I concocted a blend that perfectly suited my whim to prepare pan-seared blackened red snapper, paired harmoniously with a vibrant homemade peach salsa. There’s something inherently delightful about the smoky, bold flavors of blackening seasoning when gracing the delicate flesh of fish.
Why this Recipe Works
Control – Tailor the flavor profile to your preference, adjusting spice levels, saltiness, and additional herbs and aromatics to suit your taste.
Freshness – Utilize quality ingredients and avoid preservatives commonly found in store-bought blends, ensuring a vibrant, robust flavor in every dish.
Versatility – Experiment with diverse combinations of spices and herbs, allowing for endless creativity in seasoning meats, seafood, vegetables, and more.
FAQs
Homemade blackening seasoning typically lasts for several months if stored properly in an airtight container in a cool, dark place. However, it’s best to use your senses to determine if the seasoning blend has lost its potency or freshness over time.
Absolutely! Adjusting the spiciness level of homemade blackening seasoning is one of its perks. You can easily increase or decrease the amount of spicy ingredients like cayenne pepper or chili powder to suit your taste.
The best way to store homemade blackening seasoning is in an airtight container to prevent moisture and air from affecting its flavor. Keep it in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat.
Yes, you can! Homemade blackening seasoning is incredibly versatile and can be used for both blackening and grilling. It adds a delicious smoky flavor and a kick of spices to meats, seafood, vegetables, and more.
The allergens present in homemade blackening seasoning will depend on the specific ingredients used in your blend. Common allergens to watch out for include gluten-containing spices like paprika or cayenne pepper and any other allergens present in the herbs or spices you choose to include. Always check the ingredient labels and consider any dietary restrictions or allergies when making your seasoning blend.
Tips and Tricks
Here are a few of my favorite tips and tricks when making blackening seasoning.
- Toast – Toast whole spices before grinding for an extra depth of flavor.
- Yield – This seasoning recipe yields ⅓ cup of seasoning. The nutritional calculations are based on a 1 teaspoon serving.
- Larger Batch – Want to make a larger batch of blackening seasoning? You can double or even quadruple the recipe.
- Storage – I like to store my seasoning in a mason jar in my cabinet.
- Shelf Life – This seasoning mix if stored properly should be good or 3-6 months (although it never last that long in my home).
If you make this blackening seasoning recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Homemade Blackening Seasoning
Equipment
- Measuring Spoons
- Glass Jar
Ingredients
- 2 tablespoon Paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, and salt in a jar until evenly mixed. Store in an airtight container in a cool, dry place.
Notes
- Yield – This seasoning recipe yields ⅓ cup of seasoning. The nutritional calculations are based on a 1 teaspoon serving.
- Larger Batch – Want to make a larger batch of blackening seasoning? You can double or even quadruple the recipe.
- Storage – I like to store my seasoning in a mason jar in my cabinet.
- Shelf Life – This seasoning mix if stored properly should be good or 3-6 months (although it never last that long in my home).
Wendi @ H2OBungalow
Yum! This looks so good. I’m so making this…my husband and I grew up in New Orleans and we LOVE blackened anything! Sharing too!
Katie
Very cool! Yes–and best of all you can decide how spicy you want the seasoning to be!