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Both the savory and the spicy-sweet option here are yu...mmmmm...y. We cut back the 1 1/2 tsp sat at finish (per instructions) to something less than 1 tsp just for our preference. As modification, sometimes we omit fennel from the savory version and add a big squeeze of fresh lime juice and a little zest to the melted butter at the very end after spices have bloomed. Either of the two original versions hold well for a day at room temp with leftovers to snack on a second day.