Cajun blackened seasoning
Cajun blackened seasoning is a dry spice blend used to coat proteins like fish, chicken, or shrimp before searing them in a very hot cast-iron skillet, creating a dark, flavorful crust. The blend typically includes paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and oregano. It originates from Louisiana, USA, and is a hallmark of Cajun and Creole cooking.
🍽️ Nutrition at a glance
As a spice blend, it is very low in calories, carbohydrates, fat, and protein, with a single serving (about 1 teaspoon) providing roughly 5-10 calories. Its primary nutritional contribution comes from antioxidants and anti-inflammatory compounds found in the herbs and spices, particularly capsaicin from the cayenne pepper.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 0.5 g |
| Carbs | 3 g |
| Fat | 0.5 g |
| Fiber | 1 g |
| Sugar | 0.5 g |
| Sodium | 1200 mg |
| Sodium | 1200 mg |
| Iron | 1.5 mg |
| Calcium | 40 mg |
| Potassium | 80 mg |
| Magnesium | 15 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 2 mg |
| Manganese | 0.3 mg |
Per 1 tablespoon (6 g) · estimated, varies by recipe
💡 What's interesting
The 'blackening' technique was popularized in the 1980s by Louisiana chef Paul Prudhomme, making it a relatively modern but iconic contribution to American regional cuisine. Nutritionally, the high concentration of spices, especially paprika and cayenne, means it can add significant flavor and potential metabolic benefits without adding sodium or sugar.
