Made in small batches in Taipei, Taiwan, Su Chili Crisps pack a punch with only a few ingredients and no food additives. 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."

This set includes all three flavors of Su: Mala (original), Cilantro, and Five Spice.

Mala is the original Sichuan peppercorn-forward Su—tingly and bright. Cilantro is more delicate and herbaceous, great for use when the numbing mala flavor is not desired, as in milder dishes like congee or steamed fish. Five Spice is not only stronger in flavor, but also spicier than the other two; it's great for use in beef noodle soup or zha jiang noodles.

Ingredients and Instructions

Mala (Original)
Soybean Oil, Dried Chao Tian Jiao Peppers, Sesame Seeds, Soy Sauce (Water, Soybean, Wheat, Salt), Sichuan Peppercorn, Salt

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

Five Spice
Soybean Oil, Dried Chao Tian Jiao Peppers, Onion, Garlic, Soy Sauce (Water, Soybean, Wheat, Salt), Five-Spice Powder (Cinnamon, Cumin, Coriander, Cloves, Star Anise, Parsley)

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.