It's a bit different each year in terms of power and taste, but I put this stuff on many things. A 1/8th of a teaspoon is enough to make a dish for 4 taste "very spicy" according to my wife.

Sometimes I put it on top of my store-bought hot sauce, which is already pretty potent, for extra kick. Other times I'll put it on what's in my plate as an add-on, such as eggs, meatloaf, anything with a sauce. One recipe wifey and I appreciate is a simple asian-style beef sauté. We put a bit in the cooking pan, so my wife can eat it too, then I add smore in my own plate, so I can feel it too.

A little-known fact is that since capsaicin provides the cellular signal of a burn (an INTENSE burn if you do it right), it triggers healing of the digestive tract by the body. I get ulcers sometimes if I don't create that signal.