Grilling Schisandra Blackening Spice - Cuisine Recipes for Menopause

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!


Ingredients

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


Directions

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