Blackened

Sugar, Salt, Chili Powder, Black Pepper, Paprika, Garlic, Oregano, Cumin, Silicon Dioxide (Anti-Caking Agent).

Bold flavor for fish, seafood, chicken & vegetables.

Rub generously on the protein right before it hits a hot pan. Let it crust — don't move the food around. For cast iron, bring the pan to high heat first, oil it lightly, then drop your seasoned protein in.

Works dry-rubbed or with a wet base (butter, mustard, olive oil). Hold back the salt in the rest of your dish — this blend already brings it.

Shrimp · Salmon · Chicken · Cauliflower · Pork chops · Catfish · Scallops · Roasted vegetables · Anything that meets a hot pan.

Cool, creamy sides — slaw, cucumber salad, herbed yogurt, citrus aioli. The toasted heat from this blend wants something that puts out the fire.

Drink: ice-cold lager, dry rosé, or whiskey on the rocks.