Back to Back Issues Page
Make Your Own Blackening Seasoning Mix - Magical Spice Mixes #85
August 04, 2016

Make Your Own Blackened Seasoning and Add Fab Flavours to Your Cooking


Hi



4th August 2016 -- Issue #85

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Blackening Spice

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!



Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...



Homemade Blackened Seasoning

If blackened meat is a favourite of yours, then putting together this recipe is a must! Easy-to make, this tasty combination of herbs and spices will season and flavour beautifully and is particularly good for blackening steak and chicken.

Makes about 8 tbsp

3 tbsp paprika powder
2 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
4 tsp coriander seeds
4 tsp black peppercorns
4 tsp dried thyme
2-3 tsp salt
2 tsp mustard powder
2 tsp dill seeds
1 tsp turmeric powder

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Grind the salt, peppercorns, coriander and dill seeds

  • Add to a bowl

  • Stir in the mustard, paprika, turmeric, onion, garlic and chili powders

  • Finally, crumble in the dried thyme and oregano. Give another stir

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 2-3 months.

Note: You could dry toast the peppercorns and coriander seeds before grinding. This really brings out their flavours and aromas!

See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.

Click here for a large collection of my other homemade mixes and blends.



Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.





This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!


It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.




How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.




Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason - Spice-Mixes.com


Back to Back Issues Page