All Purpose Blackening Seasoning by grizzlybiscuit

[BakerAunt]

ALL PURPOSE BLACKENING SEASONING
Submitted by grizzlybiscuit on March 14, 2005 at 7:14 am

You can just as easily use this to blacken just about anything or to use it in gumbos and etouffees. I also sprinkle it on top of rolls and biscuits that are about to go in the oven.

One other thing: Try to remember not to make too much at one time ....as with all spice preparations "FRESH" is the key word ....the overall bouquet of any spice slowly dissipates over time. Keep this and all other spice preparations out of the sunlight and away from the heat and moisture if possible!

2 TBSP Granulated Garlic Powder(Not Garlic salt)
2 TBSP Onion Powder
2 TBSP Thyme Leaves
1 TBSP Oregano Leaves
2 TBSP Basil leaves
2 TBSP Fresh Ground Black Pepper
1 TBSP ground white pepper
1 TSP Cayenne Pepper(or as hot as you like it !)
6 TBSP Paprika
4 TBSP kosher Salt

Measure out the first eight ingredients and set this aside.

Now measure out the next 2 ingredients and mix all of it together The salt and paprika together should equal the volume of all the other eight ingredients...sort of 1/2 &1/2.

To store and use this mixture I recommend you go to the store and buy one of those grated cheese shakers you see in the cheap Italian restaurants with the big holes ...these work perfectly.
Doing these mixtures yourself, you control the amount of salt that goes in; it also helps you to rotate and use up faster all your other spices. Just keep playing with the amounts until you get the right combination for your taste!

Plus you will save a considerable amount of money not buying all those junk spice mixtures. (IMHO they're mostly salt anyway) at the supermarket!

Spread the word

      

  

  

[Author]

Posts