Ciboulette Littlecib - Hot

Whether it’s a baked potato or a bowl of spicy ramen, a dollop of sour cream or Greek yogurt topped with a mountain of fresh "Little Cibs" cuts through the spice and adds a necessary layer of freshness.

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Scramble your eggs. At the very last second (off the heat), fold in a generous pinch of Littlecib Hot. The residual heat will release the aromatics without cooking away the spice. Serve on sourdough with a drizzle of honey.

Soften unsalted butter. Fold in a generous amount of Ciboulette Littlecib Hot , a crushed clove of garlic, and lemon zest. Roll into a log and freeze. Slice rounds onto grilled steak, corn on the cob, or baked potatoes. The "hot" melts into the butter, creating a spicy compound spread.