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Blackened Seasoning

This homemade blackened seasoning transforms ordinary chicken, fish, or vegetables into restaurant-quality meals with its perfect balance of smoky paprika, earthy herbs, and gentle heat.
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Prep Time 5 minutes
Servings: 32
Calories: 5
Ingredients Method Notes

Ingredients
  

Spice Blend
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon salt

Method
 

Making the Seasoning
  1. Measure all ingredients into a medium bowl. The aromatic blend should smell earthy and warm, with paprika providing the dominant smoky base note.
  2. Whisk all spices together thoroughly until evenly distributed. The mixture should have a deep reddish-brown color from the paprika. Break up any clumps with the back of a spoon, ensuring every grain is well-incorporated for consistent seasoning coverage.
  3. Transfer your blackened seasoning to an airtight container or spice jar. Label with the date since homemade blends lose potency over time. Store in a cool, dark pantry away from heat sources to preserve the oils that give herbs their flavor.
  4. Use 1-2 teaspoons per pound of protein or vegetables. Pat ingredients dry before seasoning for better adherence. Let seasoned foods rest 15 minutes before cooking to allow flavors to penetrate.

Notes

Store in an airtight container for up to 6 months at room temperature. Freeze portions in ice cube trays for longer storage. The blend maintains peak flavor for 3 months, then gradually loses intensity. Use 1-2 teaspoons per pound of protein or vegetables. Pat ingredients dry before seasoning and let seasoned foods rest 15 minutes before cooking. Don't cook over too-high heat to avoid burning the spices and creating bitter flavors.