Xtra Spicy Sichuan Chili Crisp
Introducing Xtra Spicy Sichuan Chili Crisp — our most requested product ever — packed with three times the heat and tingle of the Original Sichuan Chili Crisp. Pour-milk-on-your-head spicy, for people who think they can handle the heat. Formulated with the hottest Chinese chilis on market—the Chili King, also known as the King of King’s Chili. Let this royal heat bring three times the fire to every meal.
- 3X the heat of Original Sichuan Chili Crisp
- Our most requested product ever!
- 6oz. Small batch crafted in Chengdu, Sichuan.
- All natural, vegan, sugar free, no artificial flavors, and no preservatives.
- 20% off every order
- Free shipping, always
- Exclusive deals & promotions
- Early access to drops
- New product R&D participation
Introducing the Tastemaker Club, our exclusive membership program for the flyest around. Become a Tastemaker and step into a new world of flavor forever.
A SICHUAN SAUCE THAT GOES ON EVERYTHING
WHAT WE'RE MADE OF
Our flavors were born in Sichuan province, like Jing. Beyond hallucinogenic levels of spice or electrifying peppers, what really unifies Sichuan flavors is a complex 鲜 xian (umami) quality that draws out the essence of top-quality ingredients without overpowering their natural flavors. So that’s what we do—take the best ingredients and prepare them with integrity to create flavors like nothing else. Created by us, for us; but you can have some, too.
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ERJINGTIAO CHILI
Fragrant, flavorful, and a staple in Sichuan cuisine. Never overwhelming the taste of a dish but instead serves to enhance sensations and awaken the palate to deeper flavors. The best Erjingtao chiles are grown in Guizhou, and we’d never settle for anything less.
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Tribute Pepper
The rarest, most prized Sichuan peppercorn. Gongjiao, or Tribute pepper, is hand-harvested in the Qingxi mountains once a year. Formerly given as a tribute to the Emperor, it delivers electrifying aromas and tongue-tingling spice.
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100% Non-GMO Sichuan Caiziyou
Cold-pressed, Non-GMO, and 100% organic. Adored in Sichuan cuisine for thousands of years for its amber hue, nutty flavor and nutrient density, high in vitamin E and omega 3 and 6 fatty acids.
