Blackening Seasoning Blend

Homemade seasoning blends are the best! All you need is your spice rack and a few minutes to make your own Blackening Seasoning Blend. It will open up lots of recipe possibilities and save you money too! Prepared with what most of us have in our spice racks already, this blend will keep in your pantry for months!

Who doesn’t love to have seasoning blends on hand for when the mood strikes? Maybe it’s just me, but nothing makes me happier than a well stocked spice rack, drawer, or shelf – whatever it is you have! Especially when I’m in a hurry, this prepared Blackening Seasoning Blend makes life so much easier.

When I’m not in a rush, I like to reach into my spice collection and measure out exact amounts for each one. I tend to do this a lot when cooking soups, stews, or anything else that takes time and effort. Oh, here’s another great idea. Take a look at this awesome Spice Rack Sauce recipe!

On weeknights, even now that life has slowed down greatly for me, I much prefer a grab-and-go type of spice mix. That’s why this Blackening Seasoning Blend is so great. Plus, you can use it for so many recipes. I’ll get to that in a bit.

SPICE RACKS

The problem, however, is that those pre-mixed, store-bought, spice blends can be quite expensive. Compare, if you will, the cost of buying a store blend to the cost of making one yourself at home. Of course, those cost savings depends on whether or not you have an existing stocked spice rack. And, truthfully, most of us do!

Unless you are a seasoned cook, most home cooks will have a spice rack that sits on the countertop. You know the kind I speak of. They are either plastic or chrome and most of them spin around so that you have easy access to the spices.

Some home cooks have the old fashioned wooden spice racks that are mounted to the kitchen wall. To be honest, these are the types of spice racks I prefer. My mom used to have one of them and I have fond memories it it. When we bought our house, despite wanting to modernize everything, I wanted to keep some old-time charm to it too.

I found this spice rack on Amazon. I admit, it is a little expensive, but when you consider what you’re getting, it’s not that much of a stretch. The rack is well made with real wood. And, the spice jars are completely full. I trust the McCormick brand, and use it often. It was a no-brainer for me. It used to hang quite nicely in our kitchen, but when it comes to spice racks, I rest not, Dear Reader! I’m constantly changes and re-organizing my spice storage system.

LET’S CHAT ABOUT SPICES FOR A BIT!

Anyone who knows me well will confirm that I am obsessed with spice racks and spice jars. John.e can attest to the fact that over the past ten years, I have updated and completely changed our spice storage system at least a half a dozen times.

Initially, I had to have all of our spices in mason jars. That lasted for a year or so. Then, I found some really great glass jars with a pull-off lid. The seal was great, but again, they were quite big. Next, I used smaller bottles, and then spice bottles that I picked up from Ikea. I could go on, but I digress.

My obsession has taught me a few things about buying spices. First, keep your spices in a cabinet or at least out of direct sunlight. Yes, I have my spice rack on the wall in my kitchen, but it is as far away from the windows as I could possibly get it.

Secondly, buy spices in small amounts. You should never have more than three to six months supply. Spices lose their pungency and flavour. The only seasonings I buy in larger quantities is salt and pepper. That’s why I love the McCormick jars. They’re not too large for me, but keep in mind, I cook quite often. And, when I run out, it’s easy to replace that one jar.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this Blackening Seasoning Blend. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Chili Powder – Different brands of chili powder have different heat levels. Use one that you know and trust.
• Paprika – There are three types of paprika – sweet, smoked, and hot. For this recipe, use sweet or smoked.
• Onion Powder
• Cumin
• Garlic Powder – Use garlic powder and not granulated garlic. There’s a big difference in the taste!
• Salt & Ground Black Pepper
• Dried Thyme
• Cayenne Pepper – This is optional, but if you don’t mind a little bit of heat, you can always add more if you want. I like a bit, but not extreme.
• Oregano
• Basil

HOW TO MAKE BLACKENING SEASONING BLEND

This recipe – if one can even call it that – is quite easy. If you can measure the ingredients into a bowl and stir them together until very well blended, then you can make this! Be careful when mixing the spices together. I like to use a whisk and stir slowly to avoid getting spice dust in the air. The last thing you want is to get cayenne dust in your eyes or up your nose!

When you have mixed the spices and seasonings well, transfer them all to a clean mason jar. Be sure to label the jar with the name of the spice blend and the date you made it. Store your spice blend in a pantry or dark cupboard. This will help to keep your spice blend tasting fresh.

The shelf life of spices and seasonings vary and every one has an opinion about how long they last. For me, I like to buy spices in low quantities so that I know they will be used up in about six months time. Some spices though, just can’t be used up that quickly. If you keep them in a dark pantry and sealed well in jars, they can keep for up to a year.

HOW TO USE BLACKENING SEASONING BLEND

When all is said and done, blackening seasoning has a slightly spicy, peppery, sweet, smoky taste. That’s a lot of stuff going on, I know, but they are balanced quite well. The most common use for blackening seasoning is on fish and chicken. And, in almost all instances, those things are either grilled or pan fried.

Blackening seasoning works best when paired with something with oil or butter and with high heat. So, for example, a chicken breast or salmon fillet seasoned on both sides with blackening seasoning and then pan-fried in butter on medium high heat is absolutely delicious! But, there are more uses than just that!

This seasoning is also really good on pork and beef – especially if you are planning to stuff those into a taco or a burrito with fresh, crisp veggies! It is also really good on potatoes. Cut potatoes into one inch chunks and drizzle with olive oil. Add desired amount of seasoning and toss well to coat. Spread the potatoes out onto a baking sheet and roast at 400 degrees F until crisp. Yum!