Description
Ancho Masala bridges the gap between Texas BBQ and Indian curry. We layer earthy Ancho chiles and savory Garam Masala over a base of Medjool dates, then ignite the mix with Moruga Scorpions and Carolina Reapers. It delivers a slow-building, ultra-hot burn that adds incredible depth to sloppy joes, slow-cooked pork, and chicken tikka. No extracts, nothing fake...just the good stuff.