Homemade spice mixes, like this blackening seasoning, are the staple of all home cooks. Yes, you can buy premade blends but I prefer to make my own. Especially blackening seasoning which can be overly salty and usually lacks the depth of flavor you want when making blackened fish or chicken.
And most importantly you can control the heat. Making it mild for everyday use and increasing the pepper when you want a spicy kick.
Starting with fresh high-quality spices is key to any seasoning mix. I tend to buy in bulk and freeze spices until I need them.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
This post may include affiliate links. Please read my disclosure policy.
🧾Ingredients and Substitutions
Our homemade blackening seasoning starts with the basics, garlic, and onions. Next comes the kick- peppers and salt. Followed by our secret ingredient and then finishes by rounding out with a trio of dried herbs.
- Onion Powder
- Garlic Powder
- Smoked Paprika- Yes you can regular if you can't find smoked. But smoked paprika adds a depth of flavor and helps give the meat that slow-cooked taste without having to overcook it.
- Kosher Salt- Always use kosher salt, table salt will be too salty. if that is all you have, adjust the quantity down.
- Ground White Pepper- White pepper is usually ground finer and is spicier than black pepper.
- Cayenne Pepper- Optional, increase or decrease based on your preferred spice level.
- Ground Mustard- Not typically found in blackening seasoning, the ground mustard isn't detectable on its own but when I don't use it the seasoning tastes flat to me. I even add ground mustard to store-bought seasonings. It is just that special.
- Dried Basil
- Dried Oregano
- Dried Thyme
⏲️Spice Storage and Usage
Simply combine all the spices in a jar with a tight-fitting lid or other airtight containers, stir or shake to combine. Assuming you are using fresh spices, the blackening seasoning can be stored at room temperature for up to a year.
The spices may separate over time. Be sure to give your jar a shake before using.
In addition to using on meats. Try stirring a tablespoon into your favorite cream sauce for cajun pasta or even mac and cheese.
From spices mixes to easy sauces. Here is a short round-up of our kitchen must haves. They are versatile, use them on meat, veggies, or pasta to add flavor and pizzazz to your next meal.
Fermented Garlic Honey
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
- Combine all ingredients in a small bowl.
- Seal in an airtight container until use.
- The blackening seasoning can be stored at room temperature for up to a year.
- The spices may separate over time. Be sure to give your jar a shake before using it.