Actually 4.5 rounded up. I did think it was easy using ground spices. I used a regular pan (vs. cast iron) so the bottom was slippery. I spooned out the toasted spices & sprinkled them on chicken breasts. Done. Very tasty but a bit heavy on the cinnamon for me - seems it could have been more balanced with less. Everyone devoured their chicken. Made for NA/ME visits Libya 10/12 - http://www.food.com/bb/viewtopic.zsp?t=381725. Stop by!
I'm not sure if this is really easier or not. You don't have to grind anything, but the pre-ground spices are much harder to remove from the pan than whole ones would be. The seasoning mix is good, though, with a great Middle Eastern/North African flavor, and smells divine while the spices are toasting. Made for My-3-Chefs, November 2009.