Blackened-style meat seasoning

Blackened-style meat seasoning is a spice blend specially designed to enhance the flavor of meats, particularly beef, chicken, and fish, through a quick cooking method in a very hot pan that creates an outer layer with an intense, smoky, and slightly spicy flavor.

This seasoning has its origins in Cajun cuisine, typical of the state of Louisiana, United States. The "blackening" technique was popularized by chef Paul Prudhomme in the 1980s. The blend usually contains spices such as paprika, black pepper, garlic powder, onion powder, thyme, oregano, cayenne pepper, and salt, which, when cooked at high temperature, generate a caramelized and spiced crust on the meat.

Regarding its properties, this seasoning provides a deep and complex flavor, enhancing the natural taste of the proteins without adding fat or additional liquids. Furthermore, as it contains ingredients like black pepper and cayenne, it may contribute to activating the metabolism and provide a sensation of heat on the palate.

In different regions of Latin America, this seasoning may be known simply as pan-fried meat spice mix, Cajun blend, or spicy and seasoned meat rub. However, the name "Blackened" has become popular in many cuisines due to the international fame of this technique.