Badia Mango Pepper Seasoning, 6.5 oz - Sweet & Zesty Citrus Pepper Blend for Chicken, Seafood & Vegetables

This is a great alternative to Lemon Pepper Seasonings. A little lime juice and this seasoning makes everything taste zesty good. Great for fish.

Good taste on sliced cucumbers

Wow I really love lemon pepper I put it on my tuna fish I put it on my French fries you can put it on anything it has a slightly Taste of lemon it's not overwhelmingly bad or salty it's just perfect this spice is wonderful the price is reasonably priced on Amazon Fresh love it must have much dry must buy this seasoning you will love it I got the lemon I got the pineapple and I got the lime this so good thank you Amazon Fresh

This stuff is great! So why a high review? Because it tastes great - from those that like spice, to simple seasoning, this is great. And an opportunity to make someone sneeze! My favorite prank is to ask someone to take a whiff of this great seasoning - it will immediately cause the friend to sneeze/cough - and laugh.

I really like this seasoning—I’ve ordered it about six times now. The flavor is good, but the consistency isn’t always the same. Sometimes it’s more grainy, and other times it’s very fine and powdery. When it’s that powdery, it tends to overpower and makes everyone in the house start coughing when I use it. I’ve also noticed the color changes from order to order. Overall, good seasoning, just not very consistent.

Good seasoning, would purchase again!

Amazing flavor! The best that I've tasted by far. I air fried chicken wings and didn't use any other seasoning. To my surprise they weren't salty at all. I really enjoyed them

As someone who uses lemon pepper a lot, I was actually a bit jarred by how sour this is. I guess I was expecting more sweetness but that’s not a problem I cannot solve. We’re going to talk like our doctors can’t hear us right quick. If you want a tangy orange pepper, you can stop reading here. If you want to give it more depth (see: sweet heat), keep reading. To keep it dry…Fast and easy fix to make it a sweeter orange pepper: Just add a bit of sugar. That’s it. If you want more heat than pepper which is bringing 0 heat, add in crushed red chili peppers, cayenne pepper, Tajin or white pepper if you’re spice sensitive. 🤧 If you want them wet, this is what I do. By them, I mean chicken bird wings because that’s what we’re cooking, right? Exactly. Here goes: I do 2lbs of wings in a cast iron frying skillet (thanks granny, miss you). I don’t measure, so wing it (hahah PUN). 1. CLEAN YA SHICKENS! Seriously, wash the chicken. I rinse with water first then I throw them lil fellers in a big bowl and give them a nice bath with a bit of salt, a 2 second pour of vinegar and scrub them individually with cut up limes. Rinse them again and set them on a drying rack or something to dry while you make your flour stuffs. [season with salt & pepper before the flour romp] 2. Mix a poorly measured half overflowing cup of flour (I use Professor Torbert’s orange corn flour, same brand of grits are amazing, btw) with a 4 finger pinch of salt, 4-5 shakes of garlic powder, 2-3 shakes of onion powder, 1 shake of cayenne, 2 shakes of good for nothin but she gives ‘aroma’ ahh sweet paprika, 1 shake with an extra pat on the bottom of Sazon and then shake it like it’s paying you with your new orange pepper seasoning. *I don’t know how you’re frying yours or the size of your pan. But for the sake of the most high ranking feathered dinosaurs, you’re frying them nonetheless. Optional: I give my shickens a lil rub-a-dub in mustard and a splash in buttermilk but they’ll be just as crispy without the swim. 3. Oh, you shoulda been heating your oil. I don’t have the lines or numbers on my stove knobs so this step is between me and Jesus. But for safety reasons, I’ll recommend your oil be at 350. I do like a 10 second pours worth of PEANUT OIL. Yeahhh. I said it. Anyway, start shaking the wings in your flour concoction. 4. Again, I don’t know your pan size. Mine is huge so I do about 6-8 wings at a time. They’ll be done in 5-8 minutes, when they’re golden and crispy. If you’re new to frying and afraid to undercook, the world won’t end if you boil it first. Just let it cool and dry before you season it. Sauce!!! Now we’re gonna make a sauce to toss them jits in. We’re not measuring this either. So just get a lil mixing bowl and dump in as much honey as you think you’re gonna need. Give it juice from a quartered orange. I’d say use 1/4 of the orange, not the whole thing. Then add crushed red pepper, BLACK garlic (purée if ya got it), obviously your orange pepper seasoning, and cayenne to your preference. Mix well, toss wings. Garnish with mint or basil because we’re sick of ole ‘tastes like freshly cut grass’ parsley. You can lie and claim this as your own. I don’t mind.

This was a great buy, preferred This to lemon pepper. Great taste and you dont need to use alot.

Buen producto. Tal cual lo esperado

Sabe muy bien, muy natural, lo uso para aderezar milanesas de pollo y filetes de salmón.

Best Lemon Pepper Have been buying this for a couple of years, now my Husband is hooked! The flavour enhances so many dishes, lovely on meat, vegetables In stew, on plate`vegetarian for me. It took me a few tryouts on other makes, as I used to buy Schwartz Lemon Pepper that you cannot get now so the hunt was on to match it. Badia Lemon Pepper exceeds that, and bonus is the size of container you get for the price, as it lasts a long time. You won't be disappointed!

Always wanted to try this spices and I was not disappointed The package was clean and the product Fresh and new , the taste is amazing The size is good enough for more than 700 servings Bought multiple ones and the seller gave me an extra gift