Derek Ratcliffe 
Blackening works the best when fried in a skillet with butter or oil (not evoo) – but is delicious on all sorts of other dishes incl bbq. Toasting spices is always worth it.
1 tablespoon paprika
4 tablespoons dry thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons flake sea salt
1 teaspoon whole peppercorns
1 teaspoon cayenne pepper
1 tablespoon oregano
1 tablespoon whole cumin
1
Toast cumin and peppercorns in a dry pan
2
Add to mortar and pestle and grind
3
Once well ground add remaining ingredients and mix until combined
Ingredients
1 tablespoon paprika
4 tablespoons dry thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons flake sea salt
1 teaspoon whole peppercorns
1 teaspoon cayenne pepper
1 tablespoon oregano
1 tablespoon whole cumin
Directions
1
Toast cumin and peppercorns in a dry pan
2
Add to mortar and pestle and grind
3
Once well ground add remaining ingredients and mix until combined
