Flavor God vs McCormick Seasoning (Taste Test)

To compare Flavor God and McCormick fairly, choose one exact seasoning from each brand and use equal weights on identical food. Roast both samples under the same conditions, then taste them blind. The result will tell you which specific blends you prefer; it cannot prove that one whole brand is better, saltier, or more flavorful.

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf’s line is a good reminder that a useful taste test starts with the food itself. If you have ever wondered whether a blend tastes better or simply has more salt, a little control can make the answer clearer.

I use a simple rule for seasoning comparisons: change one thing at a time. Here, that one thing is the blend. The brands sell different products, so there is no fair brand-versus-brand verdict without naming the exact products. A smoky blend and a garlic herb blend, for example, are not the same kind of test.

What a Side-by-Side Test Can Tell You

A controlled taste test compares two named seasoning products on the same food, in the same amounts, cooked in the same way. It can show which sample you prefer and how the blends differ in taste. It cannot support a claim about every product sold by either brand.

Before you begin, write down the exact product name and flavor variant from each package. Record the lot or date code, ingredient list, and Nutrition Facts. These details matter because product recipes and label information may differ across blends or change over time.

Also decide what you want to learn. Are you choosing a blend for roasted potatoes, checking which tastes saltier, or picking one for chicken? Your answer depends on the food and the way you plan to use the seasoning. One test on potatoes is not proof that the same blend will be your favorite on vegetables or meat.

A taste test can compare the whole product as sold. If the labels show different sodium amounts, that difference is part of the result. It may explain some of the perceived saltiness, but it does not by itself show how the spices taste with salt held constant.

Takeaway: Compare specific products and make a conclusion about those products on that food, not about either brand as a whole.

Material Setup and Controlled Sample Preparation

Good preparation keeps the samples alike before they reach the oven. Use plain, unsalted food in equal portions, the same cut size, the same measured oil, and the same seasoning weight. A kitchen scale is more reliable than counting shakes or matching spoonfuls.

For a straightforward test, use 100 g of potato wedges for each blend. Cut them to a similar size, and weigh out 2.0 g of seasoning for each 100 g portion. Weigh the oil too. For instance, you could use 3.0 g of oil on each portion; the key is to use the same amount in both samples and record it.

Equal weights are better than equal volumes because blends can differ in particle size and density. A spoonful of one may not weigh the same as a spoonful of another. Do not add extra salt to only one sample to make the salt levels match. That changes the recipe and can hide a useful difference between the products.

Check both labels for allergens and ingredients before cooking, especially if you are serving someone else. Keep the food temperature, cut size, and mixing method alike. Toss each portion in its oil, add its measured seasoning, and mix in the same way.

Choose an oven-safe, nonreactive stainless-steel or enameled pan rated for at least 400°F (204°C). Avoid bare reactive aluminum or copper in contact with acidic ingredients. For the simplest side-by-side setup, use two matching pans of the same type. If you use separate pans, swap their oven positions halfway through cooking.

Takeaway: Weigh the food, oil, and seasoning. Do not rely on equal shakes or equal spoonfuls.

Cooking Technique and Blind Taste-Test Execution

Cooking the samples alike helps keep the seasoning as the main difference. Roast both at 400°F (204°C) on the same oven rack and in the same type of pan. Give them the same cooking time and handling. If you use two pans, swap their positions halfway through to reduce the effect of oven hot spots.

Start with the same kind of food and seasoning timing for both samples. Do not add one blend before cooking and the other after. Do not place only one sample under a strong source of direct heat. Either change could affect aroma, browning, or the way the seasoning tastes.

Cook until the food is evenly done, rather than relying on a fixed time that may not suit every oven or cut size. If you choose poultry instead of potatoes, use a food thermometer to check the thickest portion. It must reach 165°F (74°C). This is a safe internal temperature for poultry, not a heat limit for the seasoning.

For a blind tasting, ask someone to assign each sample a random number. Keep the key hidden while you taste and write down your ratings. Serve both at the same temperature and in similar portions. If you are testing alone, label the samples before cooking and avoid looking at the packages while you taste.

When I set up a comparison, I keep the notes short enough to finish before revealing the names. That makes it easier to record what I actually notice instead of trying to explain why I think one product should taste better.

Takeaway: Use the same oven conditions, keep sample identities hidden, and record your impressions before you learn which blend is which.

Serving, Scoring, and Comparing Results

A score sheet gives you a way to compare impressions without pretending taste is a lab measurement. Rate each sample on the same scale, then add a short note about what stood out. Your scores describe your preference in this test; they are not universal ratings of the products.

Use a simple scale from 1 to 5, where 1 means “barely noticeable” and 5 means “very strong.” For overall preference, define the scale separately: 1 means “would not choose again,” and 5 means “would choose again.” Taste the samples in a neutral order, or switch which one you try first if you repeat the test.

After tasting, reveal the product names and compare your notes with the labels. Check whether the sodium values differ per serving. Serving sizes may differ, so do not compare label numbers until you confirm the serving amounts. If one blend tasted saltier, note that its sodium value may be relevant, but do not claim it caused the result based on one tasting alone.

A useful test note might read: “Sample 2 had a stronger herb aroma and a longer aftertaste. I preferred Sample 1 on potatoes.” That is more informative than saying one brand is simply better.

Practical test scenarios

These examples show how to adapt the same method to common meals. They are suggested setups, not reported test results.

• Roasted potatoes: Use equal portions of plain wedges. This is a simple starting point because the food has a mild taste and takes seasoning well.
• Roasted vegetables: Choose one vegetable and cut all pieces to a similar size. Do not compare one blend on broccoli and the other on carrots.
• Poultry: Use equal cuts and apply the same measured oil and seasoning. Check that the thickest part reaches 165°F (74°C), and keep the samples separate so you can identify them.

Takeaway: Score specific traits first, then note which blend you would buy or use for that particular dish.

Cookware Cleaning and Seasoning Care

Cleaning helps keep the next test free of old oil or seasoning. Let the pan cool before washing it. Use warm water and detergent, then dry it fully. Stainless-steel and enameled pans do not need to be seasoned after cleaning.

Do not rinse a hot pan with cold water. Letting it cool first avoids a sudden temperature change. Also, do not use aerosol cooking spray on nonstick cookware; it can leave residue that is difficult to remove. The recommended test pans here are stainless steel or enamel, so follow the care directions for your own pan if you use a different surface.

Takeaway: Cool the pan, wash it with detergent, and dry it. Do not season stainless steel or enameled cookware.

Frequently Asked Questions

These quick answers cover the choices that most often affect a fair comparison. The best result comes from checking the exact labels and using the same food, dose, and cooking method for both samples. Keep the conclusion limited to the two products you tested.

Can I compare the brands without naming the flavors?
No. Each brand sells different blends, so choose and record one exact product from each.

Should I use the same spoonful of each seasoning?
No. Weigh 2.0 g for every 100 g of food. Different blends can have different particle sizes and densities.

Why use equal seasoning weights if the sodium differs?
Equal weights compare the products as sold. If sodium differs, saltiness may also differ; record the label values and treat that as part of the comparison.

Should I add salt to balance the samples?
No. Do not add extra salt to only one sample. That changes the products being tested.

Can I use a different food from potatoes?
Yes. Use one plain, unsalted food for both samples, with equal portions and matching cuts.

Do I need two pans?
Two matching pans make a side-by-side roast practical. If you use separate pans, swap their oven positions halfway through.

Can I test the seasonings on chicken?
Yes. Keep the portions and cooking method alike, and check that the thickest part reaches 165°F (74°C).

Does the test show which brand is healthier?
No. It compares taste on one food. For nutrition, compare the labels for the specific products and serving sizes.

How should I make the tasting blind?
Use random number codes, serve the samples at the same temperature, and write down ratings before revealing their names.

What is the fairest conclusion?
Say which named blend you preferred on the food you tested, and describe the differences you noticed. Do not generalize that result to every product from either brand.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)