With influences from throughout the South and Southwest, this flavor can hold up to the most robust meats, and gives a nice punch to pork chops, grilled shrimp, chicken wings, catfish, crawdads and more. Not only that: Try it in grits or a Bloody Mary for an extra kick!
This Deep South flavor profile is lightly tangy, slightly sweet, with overtones of cumin and sage. Its versatility is matched only by its heat, a result of expertly mixed cayenne, African bird pepper and other spices.
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