A Genius, One-Ingredient Trick to Make All Those Eggs Way More Exciting

Unlike cayenne—a fairly straightforward, wall-of-heat experience—this mysterious red powder is tangy and salty and smoky, too, as well-rounded as singular-seeming spices come.

That’s because it’s distilled straight from Sriracha, the beloved squeezy bottle of hot sauce with the rooster on it (although how good would it be made with the homemade stuff or this fancy Gochujang Sriracha)?

Spice companies actually bottle and sell sriracha powder, but it’s astonishingly easy to make...

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