Tingly, numbing, nuanced, complex, and of course spicy; made with a dozen spices and aromatics, chiles and freshly ground Sichuan peppercorns. This authentic Chinese condiment has a medium heat level and a numbing, tingling sensation on the tongue from the Sichuan peppercorns that accents the hot chilis. Our Sichuan Chili Oil offers layers and layers of flavor, not just heat. The flavor concept of “ma la”, the hallmark of Szechuan cuisine, is named for the Chinese characters for “numbing” and “spicy”. For maximum mala, we freshly grind the best Sichuan peppercorns available and add them to two types of chile flakes and an umami-rich infused oil. With a medium heat level this Sichuanese sauce is meant to be used generously.
SICHUAN CHILI OIL, YOUR NEW GO-TO SAUCE:
Use it on dumplings, stir-fries, noodles, pizza, roast vegetables, rice, ramen, salads, eggs, or anywhere you would use hot sauce. With a single spoonful, add a big, bold flavor explosion to anything.
PREMIUM 100% NATURAL INGREDIENTS:
Containing nothing but the highest quality natural ingredients: Non-GMO sunflower and/or canola oil infused with ginger, spices, and garlic, freshly ground Sichuan peppercorns, red chili flakes, toasted sesame oil, and sea salt. Naturally vegan, gluten-free, non-GMO, nut-free, and sugar-free. Nothing but great ingredients, expertly blended, that we are proud to stand behind.
A SHORTCUT TO SICHUAN DISHES:
Create Sichuan Dishes at Home with Ease! Make your favorite Szechuan dishes with ease: Mapo Tofu, Bang Bang chicken, cold noodle salads, Dandan noodles, hot pots, wontons sauce, crushed cucumber salads, and more! Mix with doubanjiang (douban paste) for a sauce base, or with soy sauce and vinegar for a dumpling dipping sauce.
RESTAURANT QUALITY FOR YOUR HOME:
Created by an award-winning, New York Times-starred fine dining and made in the USA in small batches. Our products bring the quality and intensity of flavor of a fine restaurant into your home. As featured by the New York Times, Andrew Zimmern, Ruth Reichl, Chris Kimball’s 177 Milk Street, Michelin and more.
What People are saying
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.
Infused oil (sunflower and/or non-GMO canola oil, ginger, spices, shallots, garlic), sichuan peppercorns, red chili flakes, toasted sesame oil, sea salt.
FREQUENTLY ASKED QUESTIONS
- Is this a chili crisp, or how is it different
Chili oil and chili crisp are two different things, though they are closely related. Crisps tend to be mostly solids, whereas chili oil is mostly oil with about 30% of it being solids. Ours really emphasizes the Sichuan flavor profile, with lots of tingly numbing peppercorn and other spices. Chili crisps generally are more about the texture of the crunchy bits and the chilis and the tingly Sichuan peppercorns are a more minor note, if they are present at all.
- Does it contain non-GMO oil?
Yes, it is made with non-GMO sunflower and / or non-GMO canola oil.
- Is it vegan / gluten free / egg free / dairy free / nut free / etc?
Yes! Our it is vegan, gluten-free, nut-free, egg-free, dairy-free, soy-free and sugar-free, though we do not yet have certifications for these.
- Do you use additives or artificial flavors?
No, we use nothing artificial, and no preservatives.
- Do I need to refrigerate it?
No, it does not need to be refrigerated.
- How long will it last?
We recommend you consume it within two years (the Best By date printed on the lid), as the oil could start degrading after this time.
- What’s the deal with the spelling of Sichuan vs Szechuan?
Szechuan is an outdated spelling and the currently accepted spelling in English is Sichuan.