Himalayan salt leads, sweet paprika and onion build the body, and cayenne with chipotle brings a mild warmth that rounds the blend out instead of taking it over. Oregano and thyme keep it from reading as a straight pepper blend. It is aggressive on the palate and gentle on the heat scale, which is why it works on a Tuesday fish fillet and a full pan of grilled vegetables alike.
Blended and packed by The Spice Lab at their Pompano Beach, Florida facility using globally sourced spices, with vegetable fiber instead of a chemical anti-caking agent.
Flavor Profile
Flavor
Savory, Peppery, And Built For Crust
Salt and sweet paprika carry the blend, black pepper gives it bite, and the herbs keep it from reading one-note. Under high heat the paprika and onion darken and the whole thing turns savory and slightly smoky.
- Sweet paprika and onion form the savory base
- Butcher's cut black pepper brings coarse, forward bite
- Cayenne and chipotle add mild warmth and a touch of smoke
- Oregano and thyme round it into a true Cajun profile
Heat Level
Mild
Bold Flavor, Gentle Burn
Cayenne and chipotle sit well down the ingredient list, so the heat is a background warmth rather than the main event. Blackened food tastes intense because of the crust and the pepper, not because it is hot.
- Mild warmth that most of the table can handle
- Black and white pepper give bite without capsaicin heat
- Season generously without worrying about the burn
- Easy to push hotter with extra cayenne if you want it
How to Blacken
Technique
Hot Pan, Thin Cut, Two Minutes A Side
Blackening is a searing method, not a burning one. The dark crust comes from spices toasting in fat against very hot metal, so the pan temperature and the thickness of the cut matter more than anything else.
- Get cast iron ripping hot, and run the vent hood or work outside on a side burner
- Use a thin cut: chicken breast pounded flat, mahi mahi, snapper, or scallops
- Coat with melted butter or oil, then season generously on both sides
- Sear about 2 to 3 minutes per side until the crust goes dark and set
- Do not move the protein while the crust forms, and do not overcook it
Beyond Blackening
All-Purpose
One Jar, A Lot Of Jobs
This works as a general Cajun seasoning anywhere you want savory depth, not just in a hot skillet.
- Rub whole chickens or thighs before roasting or grilling
- Toss with vegetables, potatoes, or corn before they hit the grate
- Stir into gumbo, jambalaya, chowder, and hearty stews
- Mix with mayonnaise for a spicy spread, dip, or burger topping
- Season shrimp, crab cakes, or a pot of red beans and rice
Why You'll Love It
- Turns a plain fillet into a restaurant style blackened plate on a weeknight
- Big savory flavor at a mild heat level the whole table can eat
- Just as useful on roasted chicken and vegetables as it is in a searing pan
- Clean label with no allergens and no chemical anti-caking agent
- Coarse enough to build crust rather than dissolving into the surface
- 4.9 oz jar covers a lot of cooks before you need another
Amazing On
Mahi mahi, snapper, catfish, salmon, scallops, shrimp, crab cakes, chicken breasts and thighs, pork chops, grilled vegetables, potatoes, corn, gumbo, jambalaya, chowder, and mayonnaise-based dips and spreads.
Ingredients
Himalayan Salt, Sweet Paprika, Onion, Butcher's Cut Black Pepper, Garlic, Chili Pepper, Cayenne, Oregano, Chipotle Pepper, White Pepper, Thyme, Vegetable Fiber to Prevent Caking.
Dietary Info
No allergens. Uses vegetable fiber as the anti-caking agent.
About The Spice Lab
Pompano Beach, FL
Blended And Packed In Florida
The Spice Lab blends and packages this seasoning at their own facility in Pompano Beach, Florida, using premium spices sourced from growing regions around the world. Blending in house means the ratios stay consistent jar to jar, and the blend reaches you closer to its blend date than a spice that has been sitting in distribution.
Product Details
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Size: 4.9 oz jar
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Style: New Orleans style Cajun blackening seasoning
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Heat Level: Mild
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Texture: Coarse ground, free flowing
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Best Method: High-heat searing, grilling, roasting
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Allergens: None
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UPC: 846836030756
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Vendor: The Spice Lab (Pompano Beach, FL)
Hot pan, melted butter, heavy hand on the shaker.
That dark crust is two minutes away.
