I ran across this stuff while searching around on the Interwebs for dried provisions to stock up on in event of nuclear winter or the eventual systematic decay of civilization, which I am estimating to be approximately at the point we realize we’ve shot our oil load and the polar ice caps have inexorably passed the half-way melting point and U2 releases their 16th album.

I decided to use it as a “reddening” agent for my cha sui pork recipe (using country style ribs), in lieu of low-rent commercial product replete with food dye.

Verdict: it works! It adds a slight flavor accentuation that’s hard to describe, but I’d use it again in a pinch.