เครื่องปรุงรสเผ็ดมังกร

The smokiness hits right after the heat, and it clings to oven chips perfectly without needing extra salt. I dusted it on a batch at 200°C and the whole kitchen smelled incredible, fries were gone in five minutes.

The star anise is the surprise here—it gives the heat a smoky, almost sweet depth that plain chilli salt just doesn't have. I shook it over a batch of oven chips and ended up eating them straight from the tray, no dip needed. That cauldron description isn't wrong, it's properly moreish.

The star anise really comes through—it gives the heat a smoky depth that plain chili salt just doesn't have. I shook it on a tray of frozen chips and they tasted like they'd been roasted over a fire. My only problem now is I can't go back to regular fries.