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I sprinkled a pinch over roasted sweet potatoes and the dried habanero gave them a slow-building warmth without overwhelming the dish. The salt crystals themselves are flaky and dissolve nicely, so you get the heat evenly instead of in random bursts.

The smoky heat hits right after the saltiness, and a pinch on grilled chicken was all I needed to skip the hot sauce entirely. The ground habanero is ground fine enough that it spreads evenly without clumping.