Tingly, numbing, nuanced, complex, and of course spicy! This chili oil is infused with 11 spices and herbs before being poured hot over two types of ground chilis and ground Szechuan peppercorns, toasting them and infusing the whole with big flavors! Unlike anything else out there, our Szechuan Chili Oil offers layers and layers of […]View Product Buy
This syrup was inspired by a trip to the spice island Zanzibar, and the incredible black peppers encountered in Cambodia and Borneo; it was the genesis of Blank Slate Kitchen, and if we had to pick one syrup (shhh, don’t tell the others), this is still our favorite. It combines the sharp bite of black […]View Product Buy
Our vanilla syrup was simply begging to be made after a visit to an exquisite vanilla plantation in Uganda, and a truly baller cocktail in Zanzibar involving champagne and a whole vanilla bean as a garnish. Forget those insipid imitation vanillas and watery extracts; this is the real deal, with fistfuls of whole vanilla beans […]View Product Buy
Our bird’s eye chili syrup packs a bright, fresh punch from these little Thai peppers, tempered and tamed by the clear sweetness of organic cane sugar. A mean margarita is a natural for this syrup, but don’t be afraid to experiment with some heat in your desserts as well. We make our Bird’s Eye Chili […]View Product Buy
Pure, natural caramel sweetness! Our palm sugar syrup is the base syrup from which the others derive; versatile, yet complex and rich. It’s so much more flavorful than simple syrups made with white sugar; the unrefined palm sugar retains many of its natural nutrients, and even more importantly, all of those great natural flavors – […]View Product Buy
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