Ingredients:

  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Dried Thyme Leaves (whole)
  • 1 Tablespoon Dried Oregano
  • 2 teaspoons Cayenne Pepper (adjust to taste)
  • 2 teaspoons Freshly Ground Black Pepper (coarsely ground)
  • 1 teaspoon Coarse Sea Salt (or Kosher Salt)
  • 1 teaspoon White Pepper
  • 1/2 teaspoon Ground Cumin (optional)

Instructions:

  1. Gather all dry spices and measuring tools. Carefully measure each spice ingredient into a small mixing bowl, ensuring accuracy for a balanced flavor profile.
  2. Use a balloon whisk or fork to gently incorporate all the measured spices in the bowl.
  3. Whisk Thoroughly: Continue whisking vigorously for 60 seconds. Ensure the salt, cayenne, and fine powders are perfectly distributed among the coarser herbs. The final blend should be a single, uniform reddish-brown color throughout—no streaks of individual spices.
  4. Optional: Rub a small pinch between your fingers and briefly taste the blend. Adjust salt or cayenne if desired.
  5. Transfer the finished Blackened Seasoning blend immediately into a clean, airtight glass jar.
  6. Seal the jar tightly. Label it with the name and the date, aiming to use this blend within 6 months for peak flavor.