Pepperleaf Blackening Spice 50g

$6.75

An aromatic blend of native Australian ingredients complemented by Cajun influences, our Blackening Spice harnesses the earthy spice of Pepperleaf and the herbaceous, subtle minty notes of Native Oregano to create a bold, smoky and spicy seasoning. Exceptionally versatile, this tantalizing blend elevates the flavours of salmon, chicken, prawns, steak, and vegetables when used for blackening.

  • Vegan friendly

  • No added gluten

  • Made in Australia from at least 60% Australian Ingredients

👉 Keep scrolling for recipe ideas, usage tips, and nutrition insights—plus see how our community is using Pepperleaf Blackening Spice in their kitchens.

An aromatic blend of native Australian ingredients complemented by Cajun influences, our Blackening Spice harnesses the earthy spice of Pepperleaf and the herbaceous, subtle minty notes of Native Oregano to create a bold, smoky and spicy seasoning. Exceptionally versatile, this tantalizing blend elevates the flavours of salmon, chicken, prawns, steak, and vegetables when used for blackening.

  • Vegan friendly

  • No added gluten

  • Made in Australia from at least 60% Australian Ingredients

👉 Keep scrolling for recipe ideas, usage tips, and nutrition insights—plus see how our community is using Pepperleaf Blackening Spice in their kitchens.

  • Cajun-Style Blackened Meats: Use as a dry rub for chicken thighs, kangaroo, prawns, or firm fish like barramundi or salmon. Lightly coat with olive oil, sprinkle generously with Pepperleaf Blackening Spice, then grill or pan-sear until cooked through and a dark, flavourful crust forms. Finish with a squeeze of fresh lemon or lime.

    Blackened Roast Vegetables: Toss sweet potato, pumpkin, zucchini or cauliflower with olive oil and Pepperleaf Blackening Spice, then roast until golden and caramelised. The native pepper and herbs bring out the natural sweetness of the veg.

    Spiced Flatbread: Brush flatbreads or pita with olive oil, sprinkle over Pepperleaf Blackening Spice, and bake until crisp. Top with caramelised onion, labneh or native chutney for an easy appetiser or snack.

    Smoky Hummus Topper: Swirl through hummus or sprinkle over labneh with a drizzle of olive oil. The peppery, smoky blend adds depth and complexity to creamy dips.

    Roasted Veg Salads: Create a warm spiced dressing by gently heating olive oil with Pepperleaf Blackening Spice. Toss through cooked lentils, couscous, quinoa, rice, or roasted veg. Finish with a squeeze of lemon and fresh herbs.

    Eggs with a Kick: Sprinkle over poached, scrambled, or fried eggs. Adds a smoky bite and pairs beautifully with avocado on toast.

    Charred Corn or Potatoes: Brush grilled corn cobs or smashed potatoes with melted butter, then roll in Pepperleaf Blackening Spice for a bold, smoky finish.

    Burgers or Wraps: Shake over burger patties, grilled mushrooms, or roasted chickpeas before layering into burgers or wraps. Adds flavour without the need for extra sauces.

    Hot Chips: Toss hot potato or sweet potato chips in a mix of salt and Pepperleaf Blackening Spice for a moreish, spiced twist.

    Mexican Twist: Shred blackened meat and serve in tacos, burritos or over rice with fresh toppings like avocado, coriander, and lime.

  • Best used as a seasoning, or infused in cooking. Start with a small amount and adjust to taste, as this blend is quite potent.

    Store in an airtight container, in a cool dark place.

  • Ingredients: Salt, Paprika, Pepperleaf (12%), Sugar, Tapioca Starch, Garlic, Onion, Black Pepper, Cayenne Pepper, Native Oregano (2%), Olive Oil, Spices.