When I was 10 years old, I went to work in my mother's restaurant in Bellingham, Washington (where I was born and raised).  She taught me the recipe for the "All Purpose" seasoning.  As I used it through the years, I added some very healthy ingredients, like cumin, cayenne, and turmeric.  All of these are very good antioxidants.  I have tested the product through other chefs over the years and they all have had praise for the product.  While doing the preseason camps for  the Seattle Seahawks, I tested the product on prime rib roasts.  I found that I had 25% less shrinkage using the seasoning on the prime rib.  It also cuts shrinkage down when you cook hamburgers or all other meats.  Great on seafood or poultry, also.  The "Hot Spice" seasoning has the same ingredients but I use more of the cayenne, adding the flavor you like while not blowing you away.  I like to call it the "hot spice flavor".  Both spices work great as table seasonings as well.

I was associated with the Seattle Seahawks for 16 years and worked full-time as the Team Executive Chef for 6 years.  In 1999 ESPN Magazine Wrote an Article highlighting the best people behind the scenes in NFL football and named me as the best Pro Football Team Chef "Best in the Biz"

--George Sybrant
(Retired Pro Football Chef)