Blackening is a cooking technique that involves seasoning food, typically fish or meat, with a blend of spices and then cooking it at high temperatures, often in a cast-iron skillet. This method creates a dark, flavorful crust while keeping the inside moist. The spices used can vary but often include ingredients like paprika, cayenne pepper, garlic powder, and thyme. This technique is closely associated with Cajun and Creole cuisines, particularly in the southern United States. It was popularized by chefs like Paul Prudhomme in the 1980s, who showcased it in dishes such as blackened redfish. The result is a dish that is both aromatic and visually striking.