Review: Tomb Hot Spice
Sounds omnious, doesn’t it? Tomb Hot Spice. Tomb … death … fire … HOT! Right? Maybe.
Wewoff is the company that makes this spice that comes in interesting plastic resealing packets. I was pleasantly surprised to find that the packets do have a fair amount of usability compared to the typical shaker bottles. This is one new spice that really needs to be used in moderation. Not because it is hot, but because it is rather salty. I actually enjoyed the Tomb Hot Spice, but I found that it cannot be used in copious amounts due to the salt content. I tried it first on grilled chicken and pork, which fared well with a little bit of scrutiny
Lightly brush meat, poultry or fish with oil, then coat with Tomb before cooking. But don’t stop there. Sprinkle it over salads, egg dishes, soups and spreads.
Following the directions on the packet, I rubbed the meat with a little bit of olive oil and sprinkled some of the spice on, then hit the grill right away. I did not “coat” the meat with the mixture as the packet suggested, rather, I sprinkled it on. I knew that by the raw taste of this spice, the saltiness would be too much for “coating.”
And now for the truth. We all want to know if a produce called “tomb” and “hot” is actually hot. And the answer is no. It is not hot. It’s spicy, but not hot. Cayenne pepper is the heat-making ingredient for Tomb Hot Spice, and it falls last on the list. That’s a shame because I think that Tomb has the potential to be a top-notch product.
I know this sounds all very negative, but I really did like Tomb Hot Spice. It’s is a very interesting blend of black pepper, paprika, and New Zealand Sea Salt. I managed to get some good use out of it on grilled meats, sprinkled in canned vegetables, and one that I truly loved … spicy cheese scones.
As I’m writing this review, I am thinking Tomb Hot Spice would be excellent in deviled eggs and sprinkled on top.
I give Tomb Hot Spice a 3 out of 5 starts in overall quality in flavor, but only one-half star in the heat category.