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I really enjoy this with a "light" dusting on chicken and even if it's one of my hot N spicy chicken Kamodo batches, burgers and steaks. Excellent in spaghetti sauces, a dash on eggs for some variety from dill weed, breakfast pork sausage, some soups, some (tad extra) in the crock pot for chuck eye roast .... lots of uses when you want a delicate "but there" herbal lightness added to a dish. More is not always better, so start out using this lightly until you figure out how much you like. I don't want my spice or herb additions to overpower the balance. When used on chicken, steak or burgers, go light and use little. In the crock pot add a wee bit O extra. I have a stainless steel with vertical window bottle for this, holds about 5oz of this, with a twist cap with a nice big slot for dispensing given many of the flakes are chubby. Like the chef here. :)
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