Su Chili Crisp
The One that Started It All
Su Chili Crisps are small-batched in Taipei from a traditional recipe that's three-generations old. With small amounts of added salt or sugar, you can use as much as you like without changing the underlying seasoning of your dish. Very important when considering the widely-varying-preferences of Ma Po Tofu eaters everywhere.
Mala is the original flavor; as bright and tingly as ever. Cilantro is best for delicate foods like congee and steamed fish (no tingle). Five Spice is hotter and more richly scented, perfect to pair with beef noodle soup.
Happy customers
John
Dear Sriracha: I like you, but I no longer like you, like you. My heart belongs to spicy chili crisp now.
Hannah
This is the best MaLa chilli oil I’ve ever had! It’s so fragrant and fresh, packed full of all the right flavours, and doesn’t taste too heavy/oily even when you use a lot.
Beth
This sauce really is so versatile. Little goes a long way to adding some punch to beans, stir fry vegetables and tofu, a dash in your pasta sauce. Yum.
Chelsea
I would/do put this on everything I eat. There is a slight numbing taste/effect of chili that I'm obsessed with, and I've never found anything similar. Particularly great on noodles and rice.
And the press love it, too
There's a Chili Crisp For Everyone
Five-Spice 五項紅油
A classic five-spice flavor, rich with the fragrance of anise and cinnamon. Hotter than the rest
More Things to Read, Because We Love to Write
辣椒油: Ode to Chili Crisp and a Mapo Tofu Recipe
