Black Magic Seasoning is excellent if you like spicy but not too hot seasoning to use on steaks, chicken, or fish. It delivers a Southern blackened seasoning flavor with a Creole flair.
Pantry ingredients—onion powder, garlic powder, thyme, oregano, paprika, cumin, salt, black pepper
Cayenne pepper—adjust to your taste
White pepper—use more black pepper if you don't have
It is a tremendous full-flavor season with some heat. While they describe it as a classic southern seasoning mixture, it is more of a creole blackening seasoning mix. It is excellent on fish, steak, burgers, or chicken but works well on pork. It is also used to flavor other recipes.
I make up a batch at the start of grill season for many uses. It uses only pantry ingredients for a great classic taste.
When to Use Black Magic Seasoning
This seasoning should be used like a blackening seasoning with Creole flavors. It can be sprinkled on chicken, burgers, or fish. Or use it more as a light rub on steaks.
Other Memphis Recipes
And don't miss any of my Memphis recipes, like Memphis Dry Rub, Memphis Barbecue Sauce, Memphis Grilled Pork Tenderloin, Grilled Memphis Boneless Country Style Pork Ribs, and Grilled Pork Tenderloin Sandwiches - Memphis Style.
↕️How to make this recipe bigger or smaller
This recipe was not "Cooking For Two" or home cooking friendly as published initially—it made 12 cups of seasoning.
I cut the recipe by 1 teaspoon for each cup of recommended seasoning. A 1:48 reduction was making about 12 teaspoons. It is now home-friendly and fits nicely in my 2-ounce shaker bottles.
This recipe is easy to adjust up or down to fit your needs. Use the recipe card and change the 12 teaspoons to your desired amount.
How to Store Black Magic Seasoning
Like all spices, this spice mix loses flavor over time. But we can minimize it. If stored, it will still have a good taste for up to 6 months.
- Store airtight in a glass container.
- Store in a "right-sized" container that has no more air than needed.
- Store away from light.
- A cool area is best, but do not refrigerate or freeze.
Black magic is a Cajun spice mix that is used for blacking fish, chicken, and other meats. Sometimes called Black Magic dust, use it to add a spicy kick by replacing the common salt and pepper on steak and any place else.
Black Magic Seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper - Adjust to your taste
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Mix well.
- Store in an airtight container.
Your Own Private Notes
- This recipe has been cut down in size for home use. It is a 1 to 48 reduction. A cup of a spice became a teaspoon.
- Adjust to the amount you want.
- Adjust the cayenne pepper to your taste.
- This will keep fresh in tightly closed containers for up to 6 months. See the post for more tips on storage.
- Use like a blackening seasoning on fish, chicken, or burgers. It also makes an excellent rub for steaks.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally published June 26, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.