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Avocado toast finally tastes like something on its own—that spicy kick and flaky salt texture are exactly what plain toast has been missing. I put it on sweet potatoes too and the heat-to-flavor balance is spot on.

Sprinkled this on broiled salmon last night and the red clay kick is exactly what the dish needed—that spicy twist on classic everything seasoning is a game changer. Even my avocado toast this morning got a little southern heat I didn't know it was missing.