{"product_id":"blackened-seasoning-by-the-spice-lab-4-9-oz","title":"Blackened Seasoning by The Spice Lab (4.9 oz)","description":"\u003c!-- As Featured In Flavor Formation Box Callout with CTA --\u003e\n\u003cdiv style=\"background: #f8fafc; border: 1px solid #e5e7eb; border-radius: .6rem; padding: 1rem 1rem; margin: .75rem 0 1rem 0; font-size: .95rem;\"\u003e🔥 \u003cstrong\u003eAs Featured In:\u003c\/strong\u003e Our \u003ca href=\"https:\/\/www.grillmastersclub.com\/products\/flavor-formation-bbq-box\" title=\"Flavor Formation BBQ Box\"\u003e\u003cstrong\u003eFlavor Formation BBQ Box\u003c\/strong\u003e\u003c\/a\u003e, the gameday lineup built around layering sweet, smoky, and savory flavor on everything coming off the grill.\n\u003cdiv style=\"margin-top: .7rem;\"\u003e\u003ca style=\"display: inline-block; background: #f36a10; color: #fff; padding: .5rem 1.1rem; border-radius: .4rem; font-size: .9rem; font-weight: bold; text-decoration: none;\" href=\"https:\/\/www.grillmastersclub.com\/products\/flavor-formation-bbq-box\"\u003e Click Here \u003c\/a\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- Hero Badges --\u003e\n\u003cdiv style=\"display: flex; gap: .75rem; flex-wrap: wrap; margin: 0 0 .75rem 0;\"\u003e\n\u003cspan style=\"background: #111; color: #fff; padding: .35rem .6rem; border-radius: 999px; font-size: .85rem; font-weight: bold;\"\u003eNew Orleans Style Blackening\u003c\/span\u003e \u003cspan style=\"background: #f36a10; color: #fff; padding: .35rem .6rem; border-radius: 999px; font-size: .85rem; font-weight: bold;\"\u003eCajun Blend • Mild Heat\u003c\/span\u003e \u003cspan style=\"background: #eee; color: #111; padding: .35rem .6rem; border-radius: 999px; font-size: .85rem; font-weight: bold;\"\u003e4.9 oz • No Allergens\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch1 style=\"margin: .2rem 0 0 0; font-size: 24px;\"\u003eBlackened Seasoning by The Spice Lab (4.9 oz)\u003c\/h1\u003e\n\u003cp style=\"font-size: 1.05rem; line-height: 1.6; margin: .5rem 0 1rem;\"\u003e\u003cstrong\u003eThe crust is the whole point.\u003c\/strong\u003e This is a New Orleans style Cajun blend built for high-heat cooking, where paprika, black pepper, and cayenne hit a screaming hot pan and turn into a dark, deeply savory crust in about two minutes. It seasons hard without burying what is underneath, which is exactly what you want on fish, scallops, and thin chicken breasts.\u003c\/p\u003e\n\u003cp style=\"margin: .35rem 0 1rem;\"\u003eHimalayan 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.\u003c\/p\u003e\n\u003cp style=\"margin: .35rem 0 1rem;\"\u003eBlended 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.\u003c\/p\u003e\n\u003c!-- Key Benefits --\u003e\n\u003cul style=\"list-style: none; padding-left: 0; margin: 0 0 1rem;\"\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Builds a real blackened crust in a hot cast iron pan\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Mild heat from cayenne and chipotle, big flavor without the burn\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ No allergens\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Vegetable fiber keeps it free flowing, no chemical anti-caking agent\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Works as an all-purpose blend well beyond blackening\u003c\/li\u003e\n\u003cli style=\"margin: .35rem 0;\"\u003e✅ Blended and packaged in Pompano Beach, Florida\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e5e7eb; margin: 1rem 0;\"\u003e\n\u003cstyle\u003e\n.gmc-wrap {\n  font-family: inherit;\n  color: #111;\n}\n\n.gmc-wrap h2,\n.gmc-wrap h3 {\n  margin: 0 0 .5rem;\n  line-height: 1.25;\n}\n\n.gmc-grid {\n  display: grid;\n  gap: 1rem;\n}\n\n.gmc-card {\n  background: #fff;\n  border: 2px solid #111;\n  border-radius: .6rem;\n  padding: .9rem;\n}\n\n.gmc-tag {\n  display: inline-flex;\n  align-self: flex-start;\n  width: fit-content;\n  font-size: .75rem;\n  background: #111;\n  color: #fff;\n  padding: .15rem .55rem;\n  border-radius: 999px;\n  margin-bottom: .45rem;\n  font-weight: bold;\n  white-space: nowrap;\n}\n\n.gmc-list {\n  margin: .5rem 0 0;\n  padding-left: 1.2rem;\n}\n\n.gmc-list li {\n  margin: .25rem 0;\n}\n\n@media (min-width: 640px) {\n  .gmc-grid {\n    grid-template-columns: 1fr 1fr;\n  }\n}\n\u003c\/style\u003e\n\u003cdiv class=\"gmc-wrap\"\u003e\n\u003ch2\u003eFlavor Profile\u003c\/h2\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eFlavor\u003c\/span\u003e\n\u003ch3\u003eSavory, Peppery, And Built For Crust\u003c\/h3\u003e\n\u003cp\u003eSalt 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003eSweet paprika and onion form the savory base\u003c\/li\u003e\n\u003cli\u003eButcher's cut black pepper brings coarse, forward bite\u003c\/li\u003e\n\u003cli\u003eCayenne and chipotle add mild warmth and a touch of smoke\u003c\/li\u003e\n\u003cli\u003eOregano and thyme round it into a true Cajun profile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eHeat Level\u003c\/h2\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eMild\u003c\/span\u003e\n\u003ch3\u003eBold Flavor, Gentle Burn\u003c\/h3\u003e\n\u003cp\u003eCayenne 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003eMild warmth that most of the table can handle\u003c\/li\u003e\n\u003cli\u003eBlack and white pepper give bite without capsaicin heat\u003c\/li\u003e\n\u003cli\u003eSeason generously without worrying about the burn\u003c\/li\u003e\n\u003cli\u003eEasy to push hotter with extra cayenne if you want it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eHow to Blacken\u003c\/h2\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eTechnique\u003c\/span\u003e\n\u003ch3\u003eHot Pan, Thin Cut, Two Minutes A Side\u003c\/h3\u003e\n\u003cp\u003eBlackening 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.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003eGet cast iron ripping hot, and run the vent hood or work outside on a side burner\u003c\/li\u003e\n\u003cli\u003eUse a thin cut: chicken breast pounded flat, mahi mahi, snapper, or scallops\u003c\/li\u003e\n\u003cli\u003eCoat with melted butter or oil, then season generously on both sides\u003c\/li\u003e\n\u003cli\u003eSear about 2 to 3 minutes per side until the crust goes dark and set\u003c\/li\u003e\n\u003cli\u003eDo not move the protein while the crust forms, and do not overcook it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eBeyond Blackening\u003c\/h2\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003eAll-Purpose\u003c\/span\u003e\n\u003ch3\u003eOne Jar, A Lot Of Jobs\u003c\/h3\u003e\n\u003cp\u003eThis works as a general Cajun seasoning anywhere you want savory depth, not just in a hot skillet.\u003c\/p\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003eRub whole chickens or thighs before roasting or grilling\u003c\/li\u003e\n\u003cli\u003eToss with vegetables, potatoes, or corn before they hit the grate\u003c\/li\u003e\n\u003cli\u003eStir into gumbo, jambalaya, chowder, and hearty stews\u003c\/li\u003e\n\u003cli\u003eMix with mayonnaise for a spicy spread, dip, or burger topping\u003c\/li\u003e\n\u003cli\u003eSeason shrimp, crab cakes, or a pot of red beans and rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003eTurns a plain fillet into a restaurant style blackened plate on a weeknight\u003c\/li\u003e\n\u003cli\u003eBig savory flavor at a mild heat level the whole table can eat\u003c\/li\u003e\n\u003cli\u003eJust as useful on roasted chicken and vegetables as it is in a searing pan\u003c\/li\u003e\n\u003cli\u003eClean label with no allergens and no chemical anti-caking agent\u003c\/li\u003e\n\u003cli\u003eCoarse enough to build crust rather than dissolving into the surface\u003c\/li\u003e\n\u003cli\u003e4.9 oz jar covers a lot of cooks before you need another\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eAmazing On\u003c\/h2\u003e\n\u003cp\u003eMahi 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.\u003c\/p\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cp\u003eHimalayan Salt, Sweet Paprika, Onion, Butcher's Cut Black Pepper, Garlic, Chili Pepper, Cayenne, Oregano, Chipotle Pepper, White Pepper, Thyme, Vegetable Fiber to Prevent Caking.\u003c\/p\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eDietary Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNo allergens.\u003c\/strong\u003e Uses vegetable fiber as the anti-caking agent.\u003c\/p\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eAbout The Spice Lab\u003c\/h2\u003e\n\u003cdiv class=\"gmc-card\"\u003e\n\u003cspan class=\"gmc-tag\"\u003ePompano Beach, FL\u003c\/span\u003e\n\u003ch3\u003eBlended And Packed In Florida\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmc-divider\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul class=\"gmc-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4.9 oz jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e New Orleans style Cajun blackening seasoning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Level:\u003c\/strong\u003e Mild\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Coarse ground, free flowing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Method:\u003c\/strong\u003e High-heat searing, grilling, roasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUPC:\u003c\/strong\u003e 846836030756\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e The Spice Lab (Pompano Beach, FL)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"background: #111; color: #fff; border-radius: .6rem; padding: 1rem; margin: 1rem 0;\"\u003e\n\u003cstrong\u003eHot pan, melted butter, heavy hand on the shaker.\u003c\/strong\u003e\u003cbr\u003eThat dark crust is two minutes away.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"The Spice Lab","offers":[{"title":"Default Title","offer_id":49173784199385,"sku":"TSL-RU-BLACKENED","price":8.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0649\/4388\/2457\/files\/BlackenedSeasoningbyTheSpicelabProductImg.png?v=1788194432","url":"https:\/\/www.grillmastersclub.com\/products\/blackened-seasoning-by-the-spice-lab-4-9-oz","provider":"Grill Masters Club","version":"1.0","type":"link"}