How to Blacken Spices

Sirloin steak with Cajun Blakened Spice rub

Blackened spices have been used on pan-fried fish, steak and poultry for centuries. But when Louisiana chef Paul Prudhomme introduced the culinary technique of blackening, he created a popular interest in Cajun cooking in general. Prudhomme first presented his blackened fish recipe, using redfish, but soon cooks were blackening chicken, steaks, pork chops and even vegetables. There is no official blackened spice recipe. Since there are few blackened spice mixtures available commercially, most cooks prefer to make their own.

Things You'll Need

• 1 tablespoon cumin seeds
• 1/2 tablespoon whole thyme leaves
• 1/2 tablespoon whole basil leaves
• Iron skillet
• Food processor
• Bowl
• 2 tablespoons sweet paprika
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 tsp cayenne pepper
• 1 tablespoon white pepper
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon oregano

Instructions

Directions

1. Place cast iron skillet over moderate heat for four minutes. Add the cumin seeds and toast until fragrant. Remove and allow to cool.

2. Grind cumin seeds, thyme leaves and basil leaves in a food processor until finely ground.

3. Pour ground mixture from food processor into bowl. Add remaining ingredients and blend together.

Tips & Warnings

• To pan-blacken fish, chicken, or steaks, heat a heavy dry skillet over high heat. Lightly brush the food with cooking oil and coat with blackened spices. Pan fry for one minute for each side.

• Because pan-blackening fish or meat requires an extra-hot skillet, be careful of hot oil splattering from the pan.

• If you are not used to hot spices, coat with a small amount the first time and store remaining blackened spice mixture in an airtight container.

References

• K-Paul's Louisiana Kitchen: Chef Paul Prudhomme
• RecipeSource: Cajun Blackened Spice Mix And Blackened Fish