' Willamette Valley Vineyards - Homemade Blackening Spice

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Homemade Blackening Spice

Homemade Blackening Spice
Recipe by Chef Eric Nelson

2 tbsp paprika

2 tsp onion powder

2 tbsp chile powder

2 tsp garlic powder

2 tbsp + 1 tsp brown sugar

2 tsp dry thyme

1 tbsp + 1 tsp kosher salt

2 tsp black pepper

2 tsp cumin

Pinch cinnamon


This homemade blackening spice is packed with flavor and perfectly compliments fish, poultry, game, beef, and sauteed vegetables. We suggest pairing it with our Griffin Creek 2010 Syrah that opens with classic aromas of white pepper and cherry jam and leads to notes of blueberry crisp ala mode, red licorice, and cassis compote. 


Mix all ingredients well in a mixing bowl, being sure to break up any clumps. Keep in airtight container for up to 9 months. Use blackening spice on fish, poultry, game, and beef or with sauteed vegetables. Good as an all around seasoning blend.

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