Made at the special request of Chicago's Field Museum of Natural History, the original recipe for this blend was developed by our friend chef Dave Esau. The subtle balance of exotic sweet spices and savory herbs quickly became a customer favorite, delicious in roasted vegetables, rice pilaf, couscous, and grilled fish or chicken. Wonderful on sweet potatoes and winter squash.
Hand mixed from: Kosher salt, paprika, sugar, cumin, coriander, hot curry powder, cardamom, cinnamon, parsley. Sodium content: 212.80 mg per teaspoon; 8.28% sodium