The spice rack. We all have one. Or in my case, what once was a spice cupboard replete with decade-old powders and amalgamated configurations of salt, bleached, then colored, then packaged and labeled as "fish seasoning" or "steak seasoning."
I've since purged most of these inherited dust vials, and today you will find nutmeg, sweet curry powder, cinnamon, saffron, lavender, Korean chili threads or Madagascar vanilla beans. More importantly, what you won't find is dried herbs, onion powder or garlic salt.
On a rainy Wednesday afternoon at the Frontier Airlines Center, I strolled through the annual Wisconsin Restaurant Expo in search of new and exciting products with which to enhance my menus and inspire my epicurean appetite.
As I surveyed a line-up of dried herbs and powdered "this and that," I asked the grandfatherly gentleman at the booth, "Are these all natural?" He responded proudly. "Yes, our spices are all natural." I then asked, "Are they irradiated?"