I am spicy! The degree of spiciness in Nineveh is high.
 With a slightly fruity and smoky (spicy) flavor
 Common uses:
 Seasoning for shakshuka, hummus, tahini and dips
 Soups and stews (cuba, mejdra or cheeses)
 Mixing with olive oil for bread or focaccia

 A tip from us: Start with a small amount and add gradually - the spiciness of the shata develops.