A method of cooking commonly associated with Cajun cooking, most often used with fish. The method is most often attributed to Chef Paul Prudhomme in the year 1980. To be clear, just in case anybody is reading this while high or something, no, your food is not burnt.

Blackening seasonings can be made from a variety of spices and herbs. Most importantly, the food being prepared is dipped in melted butter and coated with the blackening mix. The distinctive color comes from a Maillard reaction and the charring of the spices being used. Again, you do not want an acrid taste.