What are the spices and seasonings that make up ';blackening spice';? As for Blackened salmon.?

1 tablespoon Paprika


2 1/2 tablespoons finely ground sea salt


1 tablespoon Onion powder


1 tablespoon Garlic powder


1 tablespoon Cayenne pepper


3/4 tablespoon White pepper


3/4 tablespoon Black pepper


1/2 tablespoon Thyme


1/2 tablespoon Oregano


1/4 tablespoon Sage





Mix all spices together and store in an airtight jar.What are the spices and seasonings that make up ';blackening spice';? As for Blackened salmon.?
1 tsp salt


1 tsp dried thyme


陆 tsp dried oregano


陆 tsp cayenne pepper


录 tsp hot paprika


陆 tsp freshly ground black pepper


陆 tsp fennel seeds, toasted and roughly choppedWhat are the spices and seasonings that make up ';blackening spice';? As for Blackened salmon.?
Blackening Spice Mix





1 teaspoon ground basil


1 teaspoon ground thyme


1 teaspoon garlic


1 teaspoon white pepper


1 teaspoon black pepper


1 teaspoon salt (sea salt is better)


1 teaspoon onion powder


2 teaspoons cayenne pepper


1 teaspoon paprika











1. Mix all ingredients together.


2. Place in an empty used spice bottle or jar for storage.


3. Refrigeration recommended but not required.
cumin, black pepper, salt, paprika. Cumin is what gives it a smokey flavor
All of the above ingredients can be found in one in Cajun Spice/Seasoning (ie. Emeril's), unless you like to make your own.
Ingredients


8 tablespoons unsalted butter


1 tablespoon ground sassafras


1/2 teaspoon cumin


1 tablespoon granulated garlic


1 teaspoon ground thyme


1 1/4 teaspoons ground ginger


pinch of mace


2 tablepsoons paprika


1/4 teaspoon cayenne pepper


1/8 teaspoon allspice





Method


Preparation for Clarified Butter:


Slowly melt the butter at a low temperature [or in the microwave] to separate the milk solids from the golden liquid on the surface. Skim any foam off the top, and pour or skim the clear [clarified] butter off the milky residue. Because the milk solids have been removed, clarified butter may be used to cook at higher temperatures and may be stored longer than regular butter.





Mix ingredients [except butter] together. Coat fish or meat with clarified butter. Pat blackened spice mixture onto fillet. Place in pre-heated cast-iron skillet for three to six minutes on each side, depending on the thickness of the fish or meat.
INGREDIENTS


3/4 cup salt


1/4 cup ground cayenne pepper


2 tablespoons ground white pepper


2 tablespoons ground black pepper


2 tablespoons paprika


2 tablespoons onion powder


2 tablespoons garlic powder


DIRECTIONS


While holding a pint canning jar at an angle, add ingredients to create a ';sand art'; look. The salt and cayenne may be divided into smaller portions and used to separate other spices. I found it simplest to use 7 cups--one with each spice in it--and add them to my jar with a spoon, as I want to create the special look.