We were blown away by this Garlic Chili Crisp from KariKari. We find most chili crisps tend to be mostly oil, but this version is incredibly textured with thin slivers of golden garlic, shallots and peanuts—not surprising since the name KariKari which means crunchy in Japanese. Garlicky and spicy off the bat, followed with a hit of umami and a delightful tingling from Sichuan peppercorn, you can add this crisp to just about any dish for more flavor and complexity. We like it mixed into noodles, rice, veggies and dolloped on top of fried eggs. Or try it spooned over vanilla ice cream for a sweet and spicy treat.

Ingredients: Non-GMO expeller pressed canola oil, peanut, garlic, dried chili pepper, cane sugar, shallot, sesame oil, fermented soybean (soybean, salt), Sichuan peppercorn, spices, mushroom seasoning (mushroom powder, salt, mushroom extract, vitamin B, calcium) sea salt, gluten-free tamari powder (soybean, salt, cane sugar, non-GMO maltodextrin)
Allergens: Soy, Nuts

Specifications
Net Weight: 6 ounces/170 grams
Place of Origin: United States

A Chinese condiment sensation. Likened to the popularity of ketchup in America, chili crisp is a staple ingredient in China. But it’s a relatively recent one, originating in the Guizhou province in 1997. Add to noodles, like our , rice, veggies or even on top of ice cream. We like it swirled into our or in place of the chili oil in our .