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 packs a punch with only a few ingredients and no food additives.

This Sichuanese style mala chili crisp is the original Su recipe. It’s complex, tingly, and aromatic with a clean finish and a brilliant red color.

It’s an essential ingredient for dishes like Ma Po Tofu and Red Oil Wontons, but also as a finishing oil for almost anything. Stir well before using to get plenty of crispy sediment.

Su Chili Crisps are produced in small batches in Taipei, Taiwan, using a traditional technique that has been passed down through generations. View the full collection here.

Made in Taipei, Taiwan.

Ingredients and Instructions

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

Contains soy
Contains wheat

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.