Blackened spice blends are a hallmark of Cajun cuisine in the Louisiana Bayou region. This blend takes its name from the delicious, spicy, black crust it puts on meat when cooked over high heat – hence the meat is “blackened.” Use as a rub or as a seasoning for Cajun dishes like jambalaya and gumbo.
Individually hand-blended from:
Cayenne Chiles, Cumin, French Thyme, Garlic, Greek Oregano, Hungarian Sweet Paprika, Kosher Salt, Malaysian White Peppercorns, Onion, Tellicherry Black Peppercorns, and Turkish Bay Leaf.
How this blend is hand-made:
First, we hand-remove the bitter seeds and stems of whole Cayenne Chiles so that only the chile fruit remains. We then, slow toast the whole Chiles, and Cumin seeds over a fired cast-iron skillet to bring out the spice’s volatile oils. Lastly, we freshly grind all of the spices individually, and hand-blend them together to produce our Cajun Blackened Blend.
The process by which we make our Cajun Blackened Blend, maximizes the blend’s flavor.