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The garlic and oregano really come through on roasted chicken, and I like that I can add it after cooking so the flavor stays fresh. The chili gives just a mild warmth without overpowering the paprika.

Sprinkled this over grilled zucchini and pork chops last night and the oregano really comes through without overpowering the meat. The salt is ground fine enough that it actually sticks to the food instead of falling off.

The garlic and chili blend is what sold me — it wakes up plain grilled chicken without drowning it in salt. I've been sprinkling it on finished steaks straight off the grill and it's become a habit.