Let this five-spice forward chili crisp comfort you with the heady fragrance of anise, cinnamon, allium, and chilis. This flavor is the spiciest of the three Su Chili Crisps, though still moderate (at least in our estimation).

Use it to add some spice to more heavily flavored dishes like Beef Noodle Soup or Lu Wei 滷味, both of which are similarly spiced. 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 non-tingly, gluten-free chili crisp with herbal notes, check out Cilantro.

Ingredients and Instructions

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)

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.