By :
Ferdinand Emy
Seasonings are widely used in our kitchen and in restaurant kitchens. Sometimes the success of a meal or a dish depends to a great degree on the seasonings that have been added to the food. But then the combination of herbs and spices is not to be done by ear, you need to have a combination that is complementary in what herbs and spices are concerned. Only then can you fully brag about having managing to design a dish successfully. The good use of seasonings also depends on when you add the herbs and spices in the food that is cooking on the stove. That is quite a skill a cook has to acquire taking into account that those herbs and leaves may fade in flavor if they boil far too much or may be too strong if they are added only at the end of the cooking process.
Blackened seasoning can be prepared by you at home or purchased from stores. In some regions it is pretty difficult to find this herb and spices mix in grocery stores therefore people prefer to make their own blend at home. Black seasoning carries its name because the main ingredient is paprika or chili powder which darkens the color of the seasoning while cooking. It is not actually black but it is a dark reddish color the one that would describe the aspect of this spice mix onto meat.
Some people have kept their blackened seasoning for a very long time and perhaps storing it was not done in proper conditions, that is why the color of the seasoning turned grayish. Apparently later they had difficulties in finding the kind of seasoning they thought they were looking for. The idea here is that customers should know that the name does not mean that the seasoning in itself is black, like the color of the pepper for instance. The color of the fresh blackened seasoning is more like red.
People who have tried this seasoning have stated that it is a wonderful way of making your food spicy regardless of whether you are on a diet or not. Moreover, this is considered to be a pretty healthy combination of spices and herbs and apparently New York restaurants have started using it to prepare meat, poultry and fish in order to please customers and meet the standards of tasty crusty meat dishes.
In case you are interested in preparing your own blackened seasoning for meat dishes, whatever kind that may be, the recipe to follow is very simple. You need to combine two teaspoons of paprika, four teaspoons of thyme, two teaspoons of onion and two of garlic powder, one tablespoon of sugar, two teaspoons of black pepper and two of salt and, in case you like it, optional is one teaspoon of cayenne pepper.
If you are into more spicy or hot foods, then you can use chili powder as a base instead of paprika and the color will be preserved, yet the taste will be to your terms. What most people like about the blackened seasoning is that after roasting, you get a black crust of spices onto the meat piece and that is absolutely delicious. Therefore, good taste and health interest in cooking requires, according to some cooks, the use of blackened seasoning. In the end, it is all up to the preference of each individual.
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