Spiceology & Hell's Kitchen - Vampire Killer - Garlic Parmesan Spice Blend - Savory All-Purpose Seasoning - 4.5 oz

Really good. I put olive oil all over a room temperature, boneless leg of lamb and generously rubbed this on both sides. Placed it over quartered onions and garlic and then broiled it for about 6 minutes to get a lovely crust. Inserted the prong of a meat thermometer, baked until the temperature came to 122 degrees. Removed from oven and placed on cutting board. Tented very loosely with foil and let rest 30 minutes before slicing. Absolutely delicious!!! Spice was perfect!!!!!

Great flavor and works well on pasta. Would also perk up veggies.

I can never live without this spice again. I almost didn't buy this because I figured it was just expensive garlic salt. But I was persuaded by all the good reviews and thank God I did!!! It's so flippin delicious I can't put it in words. It's so much more than garlic salt. I never make garlic toast homemade because I can never get my seasoning blend balanced properly and if I do it's a very weak tasting garlic, so I just buy frozen. No more. To get a feel for how to use this in a dish I made a piece of toast and just put some butter and then a healthy shake (or 8) of this Vampire killer. Omg. Best garlic toast I've ever had. It's an amazing blend, i used it on bread, shrimp, French fries, I just started using it in any savory dish, I even added it to my most recent 15 pound batch of caramelized onions. This stuff is FANTASTIC. Buy it. Buy 5. I won't ever go without this blend on hand again. Please don't ever stop making it.

If you want a fantastic topping for chicken or pasta dishes, this is it. Spiceology makes some amazing blends for any kitchen and the garlic/parmesan profile of this one stands out for all sorts of good reasons. Add to your classic spaghetti to elevate your presentation and flavor. Something I always keep stocked along with my French carbon steel fry pans.

Delicious on everything! It adds a savory note that is unidentifiable but extra yummy!

It’s a LOT of garlic, which is great for me! But it’s really potent. Lives up to its name.

Just kind of bland to me, but everyone has different taste.

A unique blend. Used in sous vide with pork chops and was fantastic. I have also used as a primary ingredient in pan sauce after searing pork or beef. It adds a nice earthy depth, tiny touch of heat, and even some tanginess. I plan to keep some stocked in my cupboard for the future.