— Lenny Duff

Well, you know, spices vary from brand to brand or how long you've had them. I did a live event on spices and I, people were teasing me because they said, um, I said, sniff your spices. In other words, you wanna make sure that they're vibrant. If you don't smell anything, you're not gonna have anything. So what I said earlier, I would take a small amount of what you're making into a bowl like this and start with, if you're a recipe says one teaspoon or two teaspoons of Chipotle, for example, start with a quarter and see how it is. You can always add, which you can't take away. Now, I don't like spiciness, but I actually love the flavor of ancho chili powder because it's a little teeny bit spicy. There's a little bit of heat, but it's got that smoky flavor and I've been adding it to my chocolate cake to live for. And in that situation, I find, or to the ganache that I have to add a lot more than I would have thought because chocolate has a very, you know, has a very definite flavor. And especially if I'm using a dark chocolate, I'll add more, but I always add a little bit at a time. So I hear you on that. I always want to like spicier foods.