Ingredient substitution guide
Best substitutes for blackening spice
Best swap for blackening spice: Blackened seasoning.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Blackening Spice?
The best swap for Blackening Spice is Blackened Seasoning. Another option is Cajun Seasoning, 1:1; a close cousin of blackened seasoning, so coat and sear the same way. The table below also lists Creole Seasoning, Smoked Paprika with Garlic Powder, Onion Powder, Thyme, Oregano and Cayenne and Jerk Seasoning, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Blackened seasoning | Best match for Blackening Spice. How to use it: Use the same amount; it is the same blend under another name. |
| Cajun seasoning | 1:1; a close cousin of blackened seasoning, so coat and sear the same way |
| Creole seasoning | 1:1; more herb-forward and usually saltier, so hold back the recipe's salt |
| Smoked paprika with garlic powder, onion powder, thyme, oregano and cayenne | 2 parts paprika to 1 part each of the rest, cayenne to taste; the from-scratch blend How to use it: Use the mixed blend in the same amount as the blackening spice. |
| Jerk seasoning | 1:1; hotter and sweeter from the allspice, but it chars the same way |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.