Hot Red Pepper

Store in an airtight container in a cool, dark, dry place for best flavor and potency. It remains safe to eat indefinitely but will lose its heat and flavor over time.

Start with a small amount and add more to taste, as heat levels can vary.

Toast lightly in a dry pan before grinding or using whole for a deeper flavor.

It can be used in spice rubs, marinades, sauces, chili, stews, and to add heat to vegetables and eggs.

Garlic

Onion

Cumin

Coriander

Smoked paprika

Cinnamon

Citrus (lime, lemon)

Adding too much at once and making a dish overwhelmingly spicy.

Storing in direct sunlight or heat, which degrades its flavor and color.