Reviewed: May 13, 2013

This was very good. I made it as written. I did grind the thyme in a mortar and pestle a little first. That's just personal preference.

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Apr. 26, 2013

A bit spicy therefore my toddler doesn't want it but my husband and I dig it! I made the recipe exactly as written and reused a short McCormick spice canister and keep it with my spices!

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Reviewer:

Courtenay

Reviewed: Apr. 19, 2013

This is a great mix - I followed other reviewers suggestions and cut the oregano in half, but otherwise stuck with the recipe - We used it on Tilapia and it was delisious - later in the week my husband used the rub on some chicken breasts and that was also wonderful - definitly a keeper!! Next batch I may kick up the cayenne.

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Reviewer:

abigail Legg

Reviewed: Feb. 14, 2013

lovely

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Reviewer:

rumneyjoe

Living In: Girdwood, Alaska, USA

Reviewed: Jan. 14, 2013

Thyme was OVERWHELMING. Recipe has rave reviews so this is obviously personal taste.

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Reviewer:

HisMrs

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

Reviewed: Aug. 13, 2012

The only "blackened" foods I had in the past was purchased from a store. I wanted to make my own Blackened Salmon so I did a search and came across this recipe. I mixed it as written, except I used Splenda instead of sugar. This stuff is great! I read here some use it on Tilapia, so I will try that next. Thank you for such an awesome recipe!

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Reviewer:

KERLY87

Cooking Level: Expert

Reviewed: Aug. 12, 2012

We enjoyed this for our blackened halibut...without the sugar and nutmeg.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 12, 2012

Can you say awesome? :)

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Reviewer:

hnnssy256

Cooking Level: Expert

Reviewed: Aug. 7, 2012

My husband loves Blackened chicken and he liked this seasoning blend. My complaint is the ""blackening process is a pain and smokes up the kitchen so make on a cool day or outside on the grill so you can have plenty of air circulation. It's only a special occasion dish for me.

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Reviewer:

fennbaby

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Jul. 11, 2012

This is far better than any seasoning I've purchased for blackening. Great on fish, chicken, and shrimp. I've even used it on roasted veggies. Excellent flavor without too much heat. Keeps well also.

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