It is in the same kind of bottle as their other spices, but was on an end cap today, where they spotlight new products, which is why I noticed it.

I saw this at TJ's today as well. I thought it was new, but I didn't pick it up. Have you tasted it? I was thinking it was good for the vegetarians, when you wanted to boost the umami in a dish (soup, pasta, casserole, quinoa, etc) without adding whole mushrooms.

Maybe good on burgers?

I didn't try it yet Gooster, having my husband's side of the family over today for holiday celebrating, so focusing on prepping for that at the moment!

"Maybe good on burgers?"

Gotta be better than the cocoa powder that was discussed on a previous thread :-))

Cocoa powder, instant expresso, chili flake, toasted sesame seeds, quick pulse in a spice grinder, then added to a sesame oil/miso/maple syrup glaze is a super grill mate.

I prefer the one mentioned for a steak and burger rub. I make my own spice blends.

Black and green peppercorns, mushroom flake, garlic and onion mince, coriander seed, cumin seed...into the spice grinder coarse ground. Sometimes herbs but they tend to burn and don't add that much to the party for pan searing or the grill.

Remember that ingredients are listed in order of amounts. Salts and dried onion mince are cheap. I can make at home without sea salt the same amount for less than 50cents.

I make two different 'everything bagel' blends. One for popcorn and one for, well, 'everything'.

Poppy seed, toasted white and black sesame seed, dried onion and garlic mince. (I sometimes add golden flax and chia seed)

I always add salt later. Sesame seed is oily and can go rancid quickly so making my own mix from bulk seed kept the freezer is just fresher. I make a big four ounce about once a month and a smaller one for popcorn. (the only one that has salt)

A recipe link, HERE

I picked up this umami blend at TJ's today. It was in the regular spice section. The first ingredient is salt and it is indeed salty. I think it will be very good on any sort of potato (I will try on roasted), egg dishes or other dishes that take a lot of salt. I also want to try it on popcorn--I've been looking for a flavored salt for popcorn that doesn't have additives. As you note, elba1, the lack of this is a highlight in this mix.

I also found it in the spice section. I've used it on eggs, and, successfully, on a LuLu Berger patty for my dinner tonight. I think I'm going to like this one.

I saw that today, but we try to use very little salt, so I passed it by.

I sprinkled a little on my rice the other night to give it a try - was glad for the forewarning that it was salty - used a light hand. I thought it was good and added more depth of flavor than salt and pepper alone. My son liked it too. I used a little on roasted veggies last night - husband doesn't seem to be a big fan. I think it's because he saw the word mushroom and he's not much of a miushroom lover ha, ha. I do not use much salt at all overall, although I do use a sprinkle on things like rice, potatoes and vegetables, which I also season with olive oil, pepper, and various herbs. I would definitely add it to homemade soups, as I feel like sometimes when you serve them the first day they lack a bit of depth of flavor that develops overnight, and I think this seasoning would help. Other than that, I might just end up putting it on the table for my son & I to use sometimes for a little flavor boost, just as he and I sometimes add crushed red pepper for an added kick. Husband has plainer tastes and don't want him to use the blend as a reason not to eat his vegetables lol. It does get a bit frustrating as he also shuns onions and what he perceives as too much garlic. My son and I love it all!

I may give it a try, but that it has so much salt... I'm not as interested, and would be interested in creating my own. Fine with some salt, but with discretion applied!

It is salty, but you only need a little bit for flavor, so the salt is just fine. ( BTW: I don't use much salt and don't like food that is salty.)

I would agree CA Kate. I made beef vegetable soup last night, and I used a little in place of regular salt

Something I learned from my son: Shake-up powdered and liquid products that have been sitting for awhile since the various parts begin to settle up or down by weight. I'm wondering if my initial "lots of salt" wasn't because I didn't shake the bottle before using the first time.

As old as I am, I didn't know until a couple of years ago that I needed to shake the Baking Powder every time I use it. Explained a lot!