Pete, it taste pretty good. I do not use a lot of it. Just a little at a time until I get what I want out of it. It does darken the color of a dish, so when I use it in green pease (whcih I add to a bacon onion sautee, then ticken slightly), I have to be careful. But, for beef stew, brown gravy, etc., it works very well. I don't use it for gumbo, as I do a three drink one hour hand stirred roux for that.Pete wrote:Is that just browned flour? What kind of flavor does it give the gravy?