What I like most is how versatile it is. I’ve mixed it with mayo to make spicy mayo for sandwiches and fries, used it as a binder in marinades, and tried it on chicken and tuna sandwiches. Every time it adds a strong flavor without needing to drown the food in sauce. The shelf life feels great too because of how potent it is — you really only need a little.

One thing I’ll say: don’t underestimate it. Even the oil alone hits the back of your throat immediately, so if you’re not used to real spice, start small and work your way up. But if you love heat and want something flavorful instead of just painfully hot for no reason, this is definitely worth trying.