Grilling Schisandra Blackening Spice - Cuisine Recipes for Menopause

Herballove Editorial's picture
By Herballove Editorial Conditions: Women'sMenopause Symptoms: urinary incontinence Herbs: Schisandra

Sometimes shunned by those who believe that culinary terms like "blackening" and "blackened foods" usually indicates that food is burnt way past their preference and coated with unsightly ash, the modern technique of blackening is actually highly regarded and was initially introduced by a chef from New Orleans named Paul Prudhomme. It was the early 1980s, and it sparked an international love affair with the method and its unique blend of spices that has been popular ever since.
“Blackening” was named for the way the spices exploded when cooked in extreme temperatures, causing them to turn black, infusing cuisine with this beautiful yet flavorful marriage of herbs and spices, making blackened dishes not only very delicious but a healthier choice over regular frying that you can implement for you and your family.
The herb Schisandra is also known as “Wu Wei Zi”, which means “five-flavored seed” in Chinese. It is known to have astringent properties and is often added to herbal formulas to stop night sweats and spontaneous sweating. It can benefit us by calming the mind, reducing irritability, and helping relieve the symptoms of insomnia among menopausal women.
Adding Schisandra to a blackened spice was an inspired stroke of culinary genius. Try it out for yourself!


2 teaspoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon Schisandra
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano


Combine all the spices in a small bowl. Great for fish, chicken, or pork chops seasonings.


History aside, mixing your own Schisandra Blackening Spice blend delivers superior results and will save you money in the long run. This spice blend is so easy to prepare, you can make it way ahead of time (days or weeks in advance, just as long as you store it in an airtight container in a refrigerator, where it can last up to 6 months) or even at a moments notice when you encounter a recipe that calls for the exotic taste of Schisandra Blackening Spice. If you prefer an easier way to mix these spices and herbs together without creating a mess, simply pour them into an airtight container and shake! Whether it is for blackened dishes, adding an extra spark to your marinade, or simply for seasoning, this recipe will bring a spice-tingling zing out of your average mealtime blahs.
Since there is no "right" or "wrong" way to conjure up a perfect Schisandra Blackening Spice blend, feel free to adjust and enhance the amount of spices and herbs you use according to your personal tastes and liking. Try adding such other spices as Cumin, Turmeric and Chili Powder, or herbs like Mexican Oregano (dried or ground), dried Rosemary (which is milder than fresh Rosemary) or a pinch or two of dried Sage (which is more potent than fresh Sage), it’s easy to personalize this recipe as your own.
Apply it as a dry rub or marinate it overnight, adding a mixture of wine, sugar, and a pinch of salt. Perfect for infusing your fish, chicken, meats and vegetables, this blackening spice is ideal as the finishing touch to your roasts, stews, casseroles, favorite soups, grilled meals, pan-blackened dishes… whatever your heart desires!



charlottemind's picture
charlottemind posted on Mon, 06/10/2013 - 15:10
Blackening. I want to try that. I love the food from New Orleans and their culture and all that. I can't wait to give this a try and see this explosion this is talking about. Soon. Maybe this weekend :)
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