Instructions: This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grillikng, or sauteing. It will transform into a tangy, deeply carmelized crust as the food cooks. Expect the spices to smoke some during cooking.

Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.