Tantalizingly tingly, complex, nuanced, exquisitely balanced and of course spicy! Blank Slate Kitchen’s Sichuan Chili Oil is infused with a dozen spices and aromatics as well as two types of ground chilis and freshly ground Sichuan peppercorns.
Our Sichuan Chili Oil offers layers and layers of flavor, not just heat. The flavor concept of “ma la”, the hallmark of Sichuan cuisine, is named for the Chinese characters for “numbing” and “spicy”. Sichuan peppercorns provide a tingly numbness on the tongue that accents the hot chilis. With a medium heat level this Sichuan sauce is meant to be used generously.
Made domestically in small batches, we use all only premium real food ingredients, all non-GMO and no sugar, MSG, preservatives or additives. Vegan, gluten-free, nut-free, soy-free and dairy-free.
Replicate Sichuan recipes at home with ease, including Mapo Tofu, Bang Bang Chicken, and more. Perfect as a dumpling sauce, drizzled over noodles or rice, or simple over eggs.
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. Our Sichuan Chili Oil 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 your Sichuan Chili Oil contain non-GMO oil?
Yes, our Sichuan Chili Oil is made with non-GMO sunflower and / or non-GMO canola oil.
- Is your Sichuan Chili Oil vegan / gluten free / egg free / dairy free / nut free / etc?
Yes! Our Sichuan Chili Oil 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 my Sichuan Chili Oil?
No, it does not need to be refrigerated.
- How long will my Sichuan Chili Oil 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.
Ma Po Tofu is one of my go-to dishes for Sichuan restaurants. This is my attempt at a quick and easy home rendition. Is it strictly authentic? No. But it’s delicious and easy. The meat can be left out if you’d prefer a vegetarian version.
This recipe is based on the excellent (and much more authentic) recipe by J. Kenji López-Alt found at Serious Eats. Another great, authentic recipe can be found at The Mala Project, which is an excellent reference for Sichuan cooking, as well as a good resource for ingredients.
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