Pepper Punch Chili Crisp – crunchy topping with peppery heat

Pepper Punch Chili Crisp – the crunchy kick with four types of pepper

The chili brings the fire, four types of pepper bring the punch – and the kaffir lime leaves immediately reveal that there is Thailand inside.

You might know Chili Crisp as chili oil with a few crumbs in it. With Pepper Punch, the spoon brings something along: fried onions, red onion, peanuts, sunflower seeds, and toasted sticky rice grains provide the crunch. Chili flakes set the base heat – and on top come four types of pepper: black, white, green, and pink peppercorns. That is the punch that gives the product its name. Plus ginger, garlic, bell pepper, and finally kaffir lime leaves. One spoonful on rice, and “it’s okay” turns into “hand it over.”

Taste experience: First the crunch, then the roasted umami of onion, garlic, and peanut. Underneath, the chili – and on top, the four peppers: black pepper with forward pressure, white earthy and warm, green fresh and resinous, pink peppercorns sweet with a hint of resin. Right at the end, the kaffir lime flashes through, citrusy and floral. A few raisins provide a faint sweetness that holds everything together. There is no added sugar.

Heat: 4 out of 5 – clearly spicy, but nothing you’d need the fire department for.

Content: 160 g
Production: our own manufactory in Germany

Usage

• The classic: a spoonful on rice, noodles, or in ramen broth
• On fried eggs, scrambled eggs, or avocado toast – the best breakfast upgrade there is
• With our Look Chin meatballs, Moo Yoo, or Sai Krok Isan instead of a dip
• Over grilled vegetables, oven potatoes, or fried tofu
• Stirred into mayo or yogurt as a dip in thirty seconds

Why Yak Thai?

• From our own manufactory in Germany: we make our Chili Crisp ourselves – no anonymous imports
• Four types of pepper: black, white, green, and pink peppercorns – not just “pepper”
• Thai signature: kaffir lime leaves and ginger instead of standard chili oil
• Crunch from real ingredients: peanuts, sunflower seeds, toasted sticky rice grains, and fried onions
• No added sugar: the sweetness comes from raisins
• No artificial flavor enhancers – the umami is created during roasting
• Plant-based

Good to know

Chili heat and pepper heat are two completely different things. Capsaicin from the chili docks onto the TRPV1 heat receptor and stays there persistently – which is why chili burns for a long time afterward. Piperine from pepper hits the same receptor, but weaker and for a shorter time, while providing significantly more aroma. That is exactly why it is called Pepper Punch: a punch, not a continuous fire.

Note: Not suitable for frying – add the Chili Crisp to the finished dish. Store in a cool place after opening and stir before use.