Reviewed: Aug. 18, 2009

Too heavy on the thyme for me. Frankly, I just don't care for it.

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Reviewer:

YatCajun

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jun. 13, 2009

very good seasoning. I use it on chicken all the time

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mcol0314

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Reviewed: Apr. 26, 2009

Very good flavor. We made 12 servings for a package of chicken (1-1/2 breasts) and it was a perfect amount.

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Reviewer:

Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Nov. 12, 2008

Very good, Very authentic. Added a little more heat as is our preferrence but this is the base recipe that I have adopted and change as mood reflects

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Reviewer:

BONSAI64

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Aug. 8, 2008

I used this on chicken and it was very good. I may also try it on fish.

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Reviewer:

Holly

Cooking Level: Expert

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Reviewed: Jul. 30, 2008

Great seasoning! I have only used it for fish so far, but it came out great. I, too, would cut down on the sugar.

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Reviewer:

JasminaMama

Cooking Level: Expert

Home Town: Banja Luka, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: May 22, 2008

simply great. made our tilapia taste like restaurant quality!

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Reviewer:

Maureen

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Reviewed: May 11, 2008

I'm only giving this one two stars because its basically the same rub as the one used for Herb Rubbed Sirloin Tip Roast. It was good, but tasted the same, even with the difference of nutmeg, sugar, and cumin. Those are some expensive spices! The amounts vary between the recipes, obviously, because one is meant for a single roast and the other is meant to be stored. Save yourself the trouble and costs of extra ingredients and stick to the Sirloin rub.

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