Blackening Spice Blend Rub
Blackening Spice Blend Rub is an easy yet classic spice blend that has a tiny bit of kick and is versatile on all types of fish and seafood.
What is Blackening Seasoning?
Blackening Seasoning or Spice blend is a simple mixture of common pantry staple herbs and spices. It was developed in Louisiana by Chef Paul Prudhomme for fish. Over time, the spice blend has moved beyond fish and is used on all types of protein and even in pasta sauces and tofu.
It gets its name from the reddish-brown hue it leaves on fish combined with the char from cooking in cast-iron.
How to Make Blackening Seasoning?
Combing the web, you'll come across pages and pages of recipes for Blackening Spice Blends. This is my simple and fairly mild version that I whipped up one day in my kitchen. By mild, I don't mean lacking heat, but there are some versions that can either instantly scorch your palate or have a slow burn.
Easily adaptable for your own tastes, it can be made hotter or even milder. I do recommend that when you cook your fish using this Blackening Spice Blend Rub, make it in a cast iron pan. It helps get that "blackening" look, but any pan will do.
Blackening Spice Blend Rub
Ingredients:
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/2 tsp crushed fennel seeds
Directions:
- In a mortar and pestle or coffee grinder dedicated to spice grinding, crush the fennel seed.
- Mix in all the remaining herbs and spices until combined.
- Store in an air-tight jar for up to six months if not using immediately or the full batch.
