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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 367g Recipe makes 1/3 cup) The following items or measurements are not included below: white peppercorns 1 teaspoon black peppercorns 1 teaspoon green peppercorns 1 teaspoon red peppercorns |
||
| Calories 458 | ||
| Calories from Fat 141 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 9.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 83766mg | 3490% | |
| Potassium 2965mg | 84% | |
| Total Carbohydrate 91.7g | 30% | |
| Dietary Fiber 45.5g | 182% | |
| Sugars 19.3g | ||
| Protein 21.9g | 43% | |
Blackening Seasoning Mix
By: chia
May 13, 2005
for use on fish, steaks, etc
1/3 cup
Ingredients
- 4 tablespoons paprika
- 4 tablespoons salt
- 4 teaspoons garlic powder
- 4 teaspoons cayenne pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons dried chives
- 1 teaspoon white peppercorns, cracked
- 1 teaspoon black peppercorns, cracked
- 1 teaspoon green peppercorn, cracked
- 1 teaspoon red peppercorns, cracked
Directions
1
Combine the paprika, salt, garlic powder, cayenne, thyme, oregano and basil in a bowl.2
Place the peppercorns and the chives in a spice grinder and blend until fine. Combine with blended seasonings.
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Browse similar recipes by category
- Course > Condiments, etc. > Marinades & Rubs
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Marmie's
On Nov 5, 2007
This is wonderful, handy and inexpensive! It will be great to have on hand. I could not find my colored peppercorns so had to use black only, but it was still great on my marinated Filet Mignon! Thank you
From: ElishevaH
On Jul 24, 2007
I used this very successfully on salmon fillets. I didn't have all the different peppercorns so used only black. It's still a very good mix.
From: Thorsten
On Oct 5, 2005
Easy to prepare and a great mix for fish (I've tried it with broiled salmon), steak (Pan seared), but I think other things will work too. I have omit the garlic powder, because I like fresh garlic and have it always on hand. So I add garlic when I use this seasoning. For the look of the seasoning do not "over"-crack the peppercorns. So you can still see them. THanks for sharing
From: Sandi (From CA)
On Aug 6, 2008
MAJOR keeper of a recipe here. I used it on orange roughy and it was amazing. I did cut back on the cayenne (to about 1/8th of what's listed) as we're not crazy about too much heat. We're still talking about the wonderful flavor of this 3 days later, drooling over all the things we could use it on. Thanks for sharing this, chia!
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