I first used this awhile ago in the African Chicken in Spicy Red Sauce recipe. It is hot so a little goes a long way. I add a 14 - 12 teaspoon to chili, bbq sauce, spaghetti sauce, baked beans, and to my seasoning blends. Use it more or less to taste, but start out with less, you can always add more. The heat from this blend seems to mellow out in a prepared dish a bit the next day.
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