Blackening Seasoning

The cooking technique of Pan Blackening was made popular in the 1980s by chef Paul Prudhomme. This seasoning provides a full flavored, tasty and authentic ‘blackened’ flavor. Try it on fish, chicken, steak, and of course, blackening!

Ingredients: Celery Seed, Oregano, Black Pepper, Bay Leaves, Cumin, Thyme, Cloves, Paprika, Salt, Onion, Garlic Powder, Sugar, Lemon Oil