Wiki source code of Blackened Seasoning

Last modified by Richard Johnson on 2022/10/19 16:34
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1 Based on Tom's Blackened Seasoning found here:
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3 <[[http:~~/~~/allrecipes.com/recipe/toms-blackened-seasoning/>>url:http://allrecipes.com/recipe/toms-blackened-seasoning/]]>
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5 I modified the original recipe to remove allergens - no garlic, onion, paprika, reduced sugar & salt by half, added white pepper. While you could substitute Splenda for the sugar, don't. It is needed for the caramelization process that gives "blackened" food its color. I usually double or triple the recipe and put in air-tight jars. Don't make too much, though, as the sugar eventually soaks up moisture from the air and it cakes. Oh, and a word to the wise: don't breathe in the peppers when mixing. :-)
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7 Prep Time: 10 Minutes
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9 Ready In: 10 Minutes
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11 Servings: 24
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13 "The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor."
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15 INGREDIENTS:
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17 1 tablespoon ancho chili powder
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19 1 tablespoon dried thyme
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21 1.5 tsp white sugar
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23 1 tsp salt
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25 1 1/2 teaspoons black pepper
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27 1 teaspoon cayenne pepper, or
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29 to taste
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31 1 tsp white pepper
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33 1.5 teaspoon dried oregano
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35 1/2 teaspoon ground nutmeg
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37 3/4 teaspoon ground cumin
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39 DIRECTIONS:
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41 ~1. In a small jar with a lid, or a mixing bowl, combine the chili, thyme, sugar, salt, peppers, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend, or carefully use a whisk to combine. Store in a cool dry place. Shake jar before each use.

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