Spiceology's version of a Cajun blackening spice: a little cayenne fire, a lot of spicy-sweet paprika, and a garlic-herb blend behind it. Rub it straight onto any meat or fish, or use it in the smoker. Used for traditional blackening it gives a deeply flavored, crispy crust that holds the moisture in fish, chicken or steak.
Spiceology's version of a Cajun blackening spice: a little cayenne fire, a lot of spicy-sweet paprika, and a garlic-herb blend behind it. Rub it straight onto any meat or fish, or use it in the smoker. Used for traditional blackening it gives a deeply flavored, crispy crust that holds the moisture in fish, chicken or steak.
Image 1 of 1