I've tried this on various foods while cooking. So far the best use I've found for it is on skin-on chicken before roasting. It doesn't taste as good on other meats at least to me. I haven't tried it on seafood yet though (had it on salmon and it was so-so). A full recipe makes a lot and you only use a few pinches usually so I'd recommend scaling it down until you know if you like it. One hint I've discovered with this website is that if a recipe calls for something like "1 cup" and you want to change it to 1/4 cup, you have to put .25 in the servings box, not 1/4 cup.
missthang November 2, 2013 COMMENT: LOL!!! You realize of course that this is a recipe for seasoned SALT, right? So of course it's got a lot of salt in it. Just use appropriate (common sense) amounts. It's not a salt SUBSTITUTE recipe, it's meant to enhance regular salt with additional flavors. If a recipe calls for 1 tsp of salt, use 1 tsp of this and it actually has LESS SALT in it than using what the recipe calls for.
Guest Foodie November 1, 2013 COMMENT: OMG....the amount of salt is ungodly. Use ingredients that are not salt based, i.e. onion powder etc. Bouillon is also salt based so cut the l/3 c salt to 2 Tbls. Everyone...go easy on salt. Excessive salt is not good for you!
Member since: Oct 4, 2005
smthjg October 14, 2005 REVIEW:
This salt&spice blend is a bit overpowering. I'm afraid we have just discovered my sister is allergic to cumin, so it's going to take a while for me to use this up. I prefer my own spice-salt blend, which is similar to this but doesn't contain parsley or cumin.