Product Review
Tingly, numbing, nuanced, complex, and of course spicy! This Szechuan chili oil is infused with a dozen spices and herbs as well as two types of ground chilis and ground Sichuan peppercorns!
Unlike anything else on the market, our Szechuan Chili Oil offers layers and layers of flavor, not just heat. The flavor concept of "ma la", common in Szechuan cuisine, is named for the Chinese characters for "numbing" and "spicy". Szechuan peppercorns provide a tingly numbness on the tongue that accents the spice from the chilis. With a medium heat level, it is meant to be used generously.
Handmade by a New York Times-starred chef in Brooklyn, we use all non-GMO ingredients and mostly organic ingredients. No preservatives or MSG ever!
Replicate Sichuan recipes at home with ease, including Mapo Tofu, Bang Bang Chicken, and more. Perfect as a dumpling sauce, drizzled over noodles or rice, or simple over eggs.
- SERIOUS FLAVOR: Tingly, numbing, nuanced, complex, and of course spicy; made with a dozen spices and aromatics, chiles and freshly ground Sichuan peppercorns. For intense Szechuan mala (numbing and spicy) flavor, we freshly grind the best Sichuan peppercorns available and add them to two types of chile flakes and an umami-rich infused oil. This authentic Chinese condiment has a medium heat level and a numbing, tingling sensation on the tongue
- YOUR NEW GO-TO SAUCE: Use it on dumplings, stir-fries, noodles, pizza, roast vegetables, rice, ramen, salads, eggs, or anywhere you would use hot sauce. With a single spoonful, add a big, bold flavor explosion to anything
- PREMIUM 100% NATURAL INGREDIENTS: Our Sichuan Chili Oil contains nothing but the highest quality natural ingredients: Non-GMO sunflower oil infused with ginger, spices, and garlic, freshly ground Sichuan peppercorns, red chili flakes, toasted sesame oil, and sea salt. Naturally vegan, gluten-free, non-GMO, nut-free, and sugar-free. Nothing but great ingredients, expertly blended, that we are proud to stand behind
- RESTAURANT QUALITY FOR YOUR HOME: Created by award-winning, New York Times-starred fine dining chef Alex Sorenson. Made in the USA in small batches. Our products bring the quality and intensity of flavor of a fine restaurant into your home. As featured by the New York Times, Food & Wine Magazine, Andrew Zimmern, Ruth Reichl, Chris Kimball's 177 Milk Street, Michelin and more
- A SHORTCUT TO SICHUAN DISHES: Create Sichuan Dishes at Home with Ease! Make your favorite Szechuan dishes with ease: Mapo Tofu, Bang Bang chicken, cold noodle salads, Dandan noodles, hot pots, wontons in chili oil, crushed cucumber salads, and more! Mix with doubanjiang (douban paste) for a sauce base, or with soy sauce and vinegar for a dumpling dipping sauce
