Never seen it before.

I put this shit on everything though:

Minced garlic and basil are my go to flava-enhancers.

Raw garlic? What are you, Slavic?

You should seek it out. It is hottish, but not like the cocksauce; there is more going on in it than just fireheat. Has a nice hint of citrus something, and is pretty sweet in just aboot anything from omelets to soups to whatever. A little goes a long way, and even when mixed with other spices, its flavour comes through the mix.

must acquire. I am a fan of what you have described.

Said just to be a shit disturber. I've actually chopped up raw garlic and put it on sardines, and proceeded to eat them out of the can. Jejeje.

Yarr, my addiction to garlic is nowhere near mild. That shit is straight up magical.

Truly it is. My folks don't get it. They like to put down my cooking, "oh, are you going to use too much garlic again?" No, I'm going to use almost enough.

Babs and I put garlic in just about everything.

Came in expecting that. I go through roughly 1 of those a month.

This has been the only seasoning i've using for 3 months now. im getting pretty sick of it actually, but it is pretty good.

And garlic is probably the best thing you can add to any sort of food. i belong to the school of thought that there's no such thing as too little garlic.

I have always demonstrated an unwillingness to use this anywhere but on steak. But it must be great on other shit.

Would be if it had less salt in it, IMO. Good for grilled meats where much of it is lost into the fire, a bit much for anything where the salt is going to hang around.

I'm down with the salt. I'm half chinese after all. We like that salt. The spice I posted is mostly salt, and is produced by a company that sells salt.

I eat so much salt that when there was a mini earthquake this summer, I figured I was just having pulse-y feelings in my brain from the consumption.

Someday I might have to cut down on it.

Yarr, my mom always used to prepare some high sodium type foods. Certain things used to make me feel not too well, and once i started cooking my own foods i realized that it was the sodium levels in a lot of cases. Nowadays she is much less into that sort of fooding for health reasons(maybe a little of trying to save my dad from himself) but i still use a lot less salt than she does.

Pepper and garlic, on the other hand, i might as well press into solid blocks and carve out foodshapes from them. She will only eat certain very specific types of food that i have made, and usually will quiz me on contents before she will taste it.

'S why I use this stuff:



Otherwise it oversalts the hell out of things. Aside from that, it's lots of garlic and pepper, mostly. So needless to say it goes into a lot of things.

My housemate has a ton of these specialty spice mixtures from this little boutique spice store I keep meaning to go into but never do. I should actually look as to the contents, because I keep using them and they are tasty. They's pow'ful stuff, they is.

What I am not a fan of: weak-ass black pepper I have to use a ton of to yield results. The sort you'd find in a diner or cheapie restaurant.

And the contents of the OP intrigue me. There has been a lot of miso soup kicking around these parts lately...

I may or may not be addicted to hot cayenne pepper. Added to a sauce or something ti gives a nice kick and flavour. Combine with "cajun" spice mix and some paprika and you have flavour 4 dayze.

I like this shit on 'bout ev'thang, but again 'tis salty... but put this shit on some potatoes and motherfuck... I am in glory