The process of making something black or dark, or a cooking technique involving heavy spices and high heat (as in Cajun blackened fish).
From 'blacken' (from 'black') + '-ing' (present participle suffix). The culinary sense popularized by Chef Paul Prudhomme in Louisiana Creole cooking.
Blackening as a cooking technique—like Cajun blackened catfish—works because the spices form a flavorful crust in a scorching-hot cast-iron pan, creating the perfect balance of char and smoky depth.
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