Blackening Seasoning

$4.59

Size

1 Ounce

$4.59

The cooking technique of Pan Blackening was made popular in the 1980s by chef Paul Prudhomme. This seasoning provides a full flavored, tasty and authentic ‘blackened’ flavor. Try it on fish, chicken, steak, and of course, blackening!

Ingredients: Celery Seed, Oregano, Black Pepper, Bay Leaves, Cumin, Thyme, Cloves, Paprika, Salt, Onion, Garlic Powder, Sugar, Lemon Oil

Recipe to try

Pepper & Onion Hummus Plate with Blackening Seasoning

Serves: 4

Ingredients

1 teaspoon Blackening Seasoning
1 tablespoon Arbequina Extra Virgin Olive Oil
1 tablespoon lemon juice
2 cups bell pepper strips
2 cups thinly sliced onion
1 tablespoon neutral cooking oil
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
3 tablespoons water
Pita wedges, for serving

Method

If the blend contains coarse leaf pieces, grind it to a fine powder before measuring.
Mix the featured seasoning with the olive oil and lemon juice.
Heat the neutral oil in a large skillet over medium heat. Add bell pepper strips and thinly sliced onion. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Blend the chickpeas, tahini, water and half the seasoning mixture until smooth. Spread on a platter.
Top with the cooked vegetables and remaining seasoning mixture. Serve with pita wedges.

Flavor profile and pairings

Flavor: peppery warmth, bold clove, sweet paprika.

Try it with: roasted vegetables, grains, soups and marinades.