This is a fresh, non-tingly take on chili crisp that incorporates one of the most commonly used herbs in Taiwanese cuisine: cilantro. Cooking cilantro with garlic and onion mellows its zing and creates a surprising herbal note.

This chili crisp is the perfect way to add spice to milder dishes without overpowering their subtle flavors—think steamed fish or Hakka-style tang yuan. It has the same spice level as the original, and is also the only gluten-free chili crisp in the Su collection. Stir well before using to get plenty of crispy sediment.

Eater calls Su "the best thing to happen to a stash of frozen dumplings," and Epicurious has named it "one of the best chili crisps you can buy." Su Chili Crisps pack a punch with only a few ingredients and no food additives.

For a numbing chili crisp, check out Mala. For a chili crisp scented with star anise and cinnamon, check out Five Spice.

Ingredients and Instructions

Soybean Oil, Dried Chao Tian Jiao Peppers, Onion, Cilantro, Garlic, Sesame Seeds, Ground Pepper, Salt

Contains soy
Gluten Free

Best before printed date
Store in fridge for maximum freshness

About Su Spicy Oil

Su Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.

My mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.