The blackening process was introduced less than 30 years ago by a renowned New Orleans chef. When done properly, your proteins - meat, fish, chicken, shrimp - will come out with a dark, crispy and spicy crust but left tender on the inside. Give then deep Southern Louisiana tradition a try. Suggestions for how to use it is on the can. Our blackening seasoning actually stays on your food and the spicy after-note is keeping with tradition. Expires Dec for the one year however it is good for two years