Szechuan Storm Chili Crisp – tingly spicy crunch

Szechuan Storm Chili Crisp – spicy, crunchy, and tingling

1% real Szechuan pepper. Sounds like a little. You'll notice it immediately. Made in our own small-batch production facility in Germany.

Szechuan Storm is our most polarizing variety – and the most unusual. Because in addition to chili heat, there is real Szechuan pepper, which 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 momentarily turned your mouth down to a low hum. Added to this are crispy onions, peanuts, roasted glutinous rice grains, garlic, and ginger for the crunch, fermented soybeans for depth – and kaffir lime leaves for a Thai signature. Once you’ve had it, you’ll keep coming back for more.

Flavor experience: First, roasted-savory and crunchy, then the chili heat rises, and underneath settles the citrusy, floral tingling of the Szechuan pepper. The fermented soybeans give the whole thing a dark, almost meaty base note. Deep, smoky – and with a lingering finish.

Heat: 3 out of 5 – distinctly spicy, with a tingling finish.

Net weight: 160 g
Production: own small-batch facility in Germany

Usage

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

Why Yak Thai?

• From our own small-batch facility in Germany: we produce our chili crisp ourselves – no anonymous imports
• Real Szechuan pepper, 1%: not just a hint for the label
• Two types 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 glutinous rice grains
• No added sugar, purely plant-based

Good to know

Szechuan pepper isn't actually a pepper at all. It is the dried pericarp of the prickly ash plant and is botanically related to citrus fruits – hence the citrusy note. The tingling comes from hydroxy-alpha-sanshool, a substance that causes the touch receptors in your lips to fire at about 50 Hertz. Your brain interprets this as a vibration, even though nothing is moving. Chinese cuisine calls the combination of this tingling sensation and chili heat má là – "numbing and spicy." That is exactly what the Storm is.

Note: Not suitable for frying – add the chili crisp to the finished dish. Keep refrigerated after opening and stir before use.