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

Mala is the original Szechuan peppercorn-forward Su. Cilantro is more delicate and herbacious in flavor, great for use when the mala numbing flavor is not desired or in milder foods like congee. Five Spice is stronger in flavor (and spicier); It's great for use in beef noodle soup, zha jiang noodles, or for dipping Lu Wei marinated meats and vegetables.

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

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.