Light, crunchy and fragrant, Num Num Crunch is a Szechuan chilli mix of almonds, sunflower, sesame and pumpkin seeds. It's the quiet one of the range, with all the flavour and crunch but a gentler heat than Peichin's chilli oils and crisps.
Handmade in small batches in Cambridge.
Rapeseed Oil, Almonds, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Chilli, Szechuan Peppercorns, 13 Spices. See the jar for the full ingredients list.
Contains almonds and sesame. Also contains sunflower seeds and pumpkin seeds. Made in a kitchen that handles all allergens. For allergens, see ingredients in bold. Please check the jar before use.
Sprinkle over soups, salads, eggs and roasted vegetables, or spoon on top of hummus.
How hot is it?
The mildest in the Peichin's Table range - a gentle Szechuan buzz with more flavour than fire.
How should I store it?
Stir well before serving and keep the lid on between uses. Check the jar for storage advice once opened.
How is it different to the Chilli Crisp?
The Szechuan Chilli Crisp is hotter, with crunch from shallots and garlic. Num Num is milder and nuttier, built on almonds and seeds.
Peichin's Table is a small-batch condiment maker in Cambridge. Peichin worked in fashion before opening her own deli, Pantry & Co, in London in 2015, and now makes chilli oils, crisps and kimchi, several of which have won Great Taste Awards.
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