Tantalizingly tingly, complex, nuanced, exquisitely balanced and of course spicy!
Our Sichuan Chili Oil is infused with a dozen spices and aromatics as well as two types of ground chilis and freshly ground Sichuan peppercorns
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Zhug is a bright, herby, spicy and versatile condiment originally from Yemen and popular throughout the Middle East.
You could think of it as a Middle Eastern chimichurri.
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Blank Slate Sichuan Chili Oil – it’s so good!
Blank Slate Kitchen Sichuan Chili Oil, with its intriguing, slightly gingery zip, is the answer. I keep it in my refrigerator to perk up just about everything from Ma Po Tofu to steamed spinach.
Magnificently Ma La
I was almost brought to tears when I tasted this the first time. FINALLY a whole realm of my favorite dishes are literally at my finger tips. This is absolutely the real deal.
Best Stuff Ever
I received this as a present and I am in love with it! I put this on *almost* everything, it’s just that good. What I like most about this chili oil is all of the flavor that’s packed into it, it’s not just chilis. It has ginger, shallots, and garlic too that make the taste that much better. I’d also say it makes a great gift because it looks fancy and tastes great!
I absolutely love this chili oil and probably go through a jar every two months. It is addictively delicious. I use it on absolutely everything – on fried eggs, in noodle, rice and stirfried meat and veggie dishes, in sandwiches. I drizzle it on avocado toast. Very spicy so just put the amount you need. I have spent alot of time in China and Sichuan huajiao pepper and sichuan seasoning are some of my favorite flavors – I think Blank Slate has really captured the right balance here.
It is an essential item in my kitchen and is beloved in ramen and on eggs, hash browns and even tuna fish sandwiches. My kids (ages 8 & 4) also use it with frequency. Why? It has a wonderful blend of many rich flavors – it is warm ( not super spicy), rich, balanced and gives the tongue an addictive tingle. I give jars away as gifts and consistently get compliments. This is a unique product I can’t recommend highly enough.
Alex, has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo.
The New York Times, in awarding his first restaurant a star, described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.”
Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
