I dont know about the taste of the soy lecithin, but I know I love the taste of the longevity spices too.
I want to figure out how to get that flavor into a raw tomato chip using a dehydrator. The thing with the longevity spice is that it is so spicy and tangy... I wonder if that is the vinegar making the tangyness? Might even add some cumin to get that chilli taste.
And yes I know vinegar and cayenne are acid forming (probably cumin too), and not part of the book. But your spice still tastes good.