There were warnings about using gloves although Emeril and I never do. I make "Essence" all the time. Here's the recipe: 2 1/2 tsp paprika 2 tbs salt 2 tbs garlic powder 1 tbs black pepper 1 tbs garlic powder 1 tbs cayenne pepper 1 tbs dried oregeno 1 tbs dried thyme Combine all ingredients and store in an airtight container. Great for "blackened" steaks or seafood. > I followed the link to www.foodtv.com and took a look at some of the > recipes from the "Hot, Hot Chiles" show- they look pretty good (aside from > the ever-present "Season with Essence" five or six times in a recipe- can > you say "unsubtle marketing"?) However, I was pretty impressed to see that > the Fire-Roasted Corn and Tomato Salsa calls for "1 teaspoon minced > Habanero peppers", considering that these recipes are aimed at a pretty > mass-market audience with, on the whole, a lesser heat tolerance than we > the Elect of El Grande. Curious, too, that there are no warnings, etc. > about handling habs or other chiles - maybe these were included in the show > and just aren't part of the transcripts. Dave Anderson Tough Love Chile Co. http://www.tough-love.com e-mail Chilehead@tough-love.com