This is a very fragrant mixture (I love the smell of toasted cumin!). Mine was on the hot side because I used a hot chili powder, so if you don't like the heat, use a mild chili powder. Was great on a broiled chicken breast. Looking forward to grilling season so I can use this. Made for Spring 2010 PAC.
AMAZING! I have always wondered what they used! My time spent in Xinjiang turned me onto chuar along with polo and other great uighar dishes! The secrets have been revealed!