Little did I know when I bought this salt - and used it in my sourdough breads - that my family would be able to discern if I used a different kind of salt. "Where's the Tung Fu?" they demand, if I don't use it. So, I always have to have Tung Fu on-hand. Always. It has just the right amount of heat and intrigue for my bread and any other dishes in which I sprinkle it.