This will give you a wee bit of a kick to your next dish. Comprised of Cayenne, White Pepper, Chili, and a couple of spices you may not know, Peri peri, (a Portuguese name for a North African Chili used in Galicia), and Scottish Bonnet pepper. The latter, hotter then a Habanero but not as hot as a Ghost Chili, but there is only 2% of this spice. Just enough to give it a kick. But the best part of this seasoning is it is designed to spike then fade and not still be influencing the flavor of other dishes you are eating. Great on Boneless pork ribs, New England Clam Chowder, Scramble eggs, and even Fish and Chips.