It's spicy. It works in a whole bunch of places.
Stir-frys. In a ramen. On pork. Rice dishes.
Work it! Play with it!
Makes a darn good roasted chicken.
......salty, sour, spicy, bitter and sweet
We've made this 'wet' as well, with orange juice, a little sesame oil, and a splash of Nam Pla (used It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, Vietnam & everything in my kitchen....(not really, but we use it alot :-)