BLACKENING SEASONING

Description

Our Blackening Seasoning offers the chef a quick and easy way to blacken meats with a mild blackening. Simply rub a small amount of oil on your meat, dredge it in our blackening seasoning, and Pan Sear the meat in a preheated pan. For a spicier version, please try our Cajun Spice or Extra-Hot Cajun Spice.

Blackening is a cooking technique most often used in the preparation of fish but can be used for other foods as well. Blackening seasoning is frequently associated with Cajun cuisine. Our version of blackening seasoning is super delicious and not overly spicy.  If you desire more kick try our Cajun Spice or Extra-Hot Cajun Spice.

Make sure to store in a cool, dry, dark location and in an air-tight storage container for best freshness.

Ingredients:  Paprika, Salt, Spices, Onion, and Garlic.

Blackening Seasoning

Packaging

• Bulk Pack – packed in a clear plastic food-grade zip lock bag
• 25 LB Bulk Pack – packed in a food-grade liner inside a box
• Small Bottle – packed in one clear, 5.5 fl oz plastic bottle
• Medium Bottle – packed in one clear, 32 fl oz plastic bottle
• Large Bottle – packed in one clear, 160 fl oz plastic bottle
• Pail Pack – packed in one 4.25 gallon plastic pail

Learn more about packaging

Tips when applying as a rub: A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor.  Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further.  Apply your rub at least one hour before you plan to grill.  Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill.  This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.