Maya Kaimal
Chili Crisp
We make our Chili Crisp by sizzling mustard seeds and curry leaves in oil, which is the Indian spice-blooming step known as tarka. Then we add in fried shallots, garlic and chili flakes, following the Chinese chili crisp tradition. The result is an irresistibly delicious pan-Asian mash up! Spoon it over noodles, dumplings, rice, dals, soups or eggs. You need this on your table!
Servings: 1 Tablespoon
Net Weight: 5.5oz
Heat Level: Medium
Sunflower Oil, Shallots (Shallots, Highly Refined Soybean Oil), Garlic, Aleppo-Style Chili Flake, Red Chili Flake, Sesame Seed, Brown Mustard Seed, Cane Sugar, Sea Salt, Curry Leaves, Turmeric, Star Anise.
CONTAINS: Sesame
• Spoon it over your curries, dals, soups, dumplings, or eggs.
• Stir it into noodles, sauteed vegetables, or cucumber salad.
• Enjoy it any way you like!
• Stir it into noodles, sauteed vegetables, or cucumber salad.
• Enjoy it any way you like!
- dfDairy free
- vVegan