Szechuan Storm Chili Crisp – tingly spicy crunch

Szechuan Storm Chili Crisp – spicy, crispy and tingling

1% real Szechuan pepper. Sounds like little. You'll notice it immediately. Made in our own workshop in Germany.

Szechuan Storm is our polarizing variety – and the most unusual. Because in addition to the chili heat, there is real Szechuan pepper, and it can do something no other spice can: It makes your lips and the tip of your tongue vibrate. A slight electric tingling, as if someone had briefly turned the volume down on your mouth. Plus fried onions, peanuts, roasted sticky rice grains, garlic and ginger for the crunch, fermented soybeans for depth – and kaffir lime leaves as a Thai signature. Once you've had it, you'll crave it again.

Taste experience: First roasted, spicy and crispy, then the chili heat rises, and underneath lies the citrusy-floral tingling of the Szechuan pepper. The fermented soybeans give the whole thing a dark, almost meaty undertone. Deep, smoky – and with an aftertaste that lingers.

Heat: 3 out of 5 – medium heat, with a tingling Szechuan finish.

Contents: 160 g
Production: own workshop in Germany

Usage

• In ramen, pho and any noodle soup that needs more depth
• With dumplings, gyoza and wonton – instead of or in addition to soy sauce
• On rice with a fried egg: the fastest good dinner in the world
• Over fried beef, eggplant or pak choi from the wok
• In dan dan noodles or as a base for a spicy sesame dressing

Why Yak Thai?

• From our own workshop in Germany: we make our chili crisp ourselves – no anonymous imported goods
• Real Szechuan pepper, 1%: not just a hint for the label
• Two kinds of heat in one jar: the chili burn plus the tingling má là
• Umami from fermented soybeans instead of artificial flavor enhancers
• Thai signature: kaffir lime leaves, ginger and roasted sticky rice grains
• No added sugar, purely plant-based

Good to know

Szechuan pepper is not pepper at all. It is the dried fruit husk of the prickly ash and botanically related to citrus fruits – hence the citrus note. The tingling comes from hydroxy-alpha-sanshool, a substance that makes the touch receptors in the lips fire at around 50 hertz. Your brain interprets this as vibration, although nothing moves. Chinese cuisine calls the combination of this tingling and chili heat má là – "numb and spicy". That is exactly what the Storm is.

Note: Not suitable for frying – add the chili crisp over the finished dish. Store in a cool place after opening and stir before use.