Crunchy, spicy and very hard to stop eating. Peichin's Szechuan Chilli Crisp has the same heat as her original Szechuan Chilli Oil, but with far more crispy bits - shallots, garlic and sesame in every spoonful.
Vegan and handmade in small batches in Cambridge.
Rapeseed Oil, Chilli Flakes, Sugar, Onions, Ginger, Black Soybeans (Soya), Shallots, Sesame, Cumin, Szechuan Peppercorns, Garlic, Salt.
Contains soya and sesame. Made in a kitchen that handles all allergens. For allergens, see ingredients in bold. Please check the jar before use.
Spoon it over dips, noodles, fried eggs and dumplings, or onto avocado toast and pizza.
How hot is it?
The same heat level as Peichin's original Szechuan Chilli Oil, with the tingle of Szechuan peppercorns.
How is it different to Num Num Crunch?
Num Num Crunch is the milder one, built on almonds and seeds. The Chilli Crisp brings more heat, with the crunch coming from shallots, garlic and sesame.
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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