Points of Interest

Add the mild heat and great garlic and chile flavor of Sriracha sauce with this delicious, dry seasoning blend.

• Authentic Sriracha flavor in an easy to use powdered form
• Mild chile heat
• Slightly sweet, garlicky flavor balanced with vinegar accents
• Pale red, but darkens to a deep red in moist applications

Suggested Uses

The chile and vinegar notes of our Sriracha Seasoning Blend are a great match for roasted and other richly flavored foods.

• Elevate roasted vegetable or meat dishes
• Substitute for seafood seasonings like Old Bay
• Sprinkle on egg-based dishes like souffles, eggs benedict, deviled eggs or even scrambled or sunnyside up.
• Stir into bechamel for baked pasta, casseroles, or into mac and cheese

Basic Preparation

Ready to use. Add to taste.

Recipe: Sriracha and Honey Roasted Acorn Squash

Ingredients

Makes 4 servings

2 Medium Acorn Squash

1 Tablespoon 1890 Sriracha Seasoning Blend

1 Tablespoon Honey Powder

1 Teaspoon Kosher Sea Salt Flakes

1 Teaspoon 1890 Fine Ground Black Pepper

4 Tablespoons Butter, melted

1890 Maple Balsamic

Directions

Preheat oven to 400°F.

Rinse squash with cold water. Cut squash in half, and lay halves down flat and cut half rounds, about 1-inch thick. Scrape out seeds.

Combine Sriracha Seasoning Blend, Honey Powder, salt and pepper. Brush each squash slice with butter, and season both sides with spice mixture. Arrange squash on baking tray and sprinkle with remaining butter and seasoning.

Transfer to oven and roast squash for 6 minutes, turn pieces over, and roast for another 6 to 8 minutes. Drizzle a little maple balsamic over squash. Squash should be tender, but not fall apart.