Blackening produces a black, peppery crust, which helps sear in all the flavor and juices, the spices used are commonly referred to as blackened spice or blackening seasoning.
The blackening does not come from the spices, but from the butter charring in the pan. The butter will char as soon as it hits the pan, creating the seared crust that keeps the meat or vegetables from drying out. If you do decide to blacken you should use a solid cast-iron skillet as any other pan might create a hazard or be ruined by leaving it on such high heat with nothing in it.
Ingredients: California Paprika, Garlic, Yellow Mustard, Onion, Black Pepper, Oregano, Cumin, Cayenne, Thyme, Bay Leaves & Celery Seed.
- sold by the ounce
- packed in a small ziplock