This is the go-to hot sauce at our house.  We use it in EVERYTHING.  Frankly, it's one of our secret ingredients.  The brilliance of this is that it is NOT vinegary, so doesn't add acidity to your dish, but does add an underwarmth, not a KICK.  If you use too much, it might be too spicy for some, but I use it in almost everything to give it a warm feel on the tongue...let's call it a "finish" of warmth. People who aren't familiar with it, love the subtle change it can make.  Recently won over an American lady when we made a huge batch of cole slaw for a bbq event.  I said, let's just add a touch to a "sample" and see what you think.  She couldn't believe the lovely change...clearly did not make it spicy, but the difference is remarkable.  I put it in: homemade salad dressings, homemade mayo, every type of soup and stew, caramel sauce, salsa, guacamole, spaghetti sauce, ham glaze, grilled cheese, chowders, chinese, omelette fillings, cheese sauces, rib rubs,  etc.  My daughter wishes it came on a key chain like sriracha...and I had to give her a bottle to keep at her boyfriend's...as everything tastes better with it.  If you use cayenne and/or red chili flakes to add just a teeny touch of heat to things,say, macaroni and cheese or au gratins,  try this as an alternative and revel in the difference!