Chili Oil, Sichuan 6/8oz
Tingly, numbing, nuanced, complex, and of course spicy! Our Sichuan chili oil is infused with a dozen spices and herbs as well as two types of ground chilis and ground Sichuan peppercorns! Unlike anything else on the market, our Sichuan Chili Oil offers layers and layers of flavor, not just heat. The flavor concept of “ma la”, common in Sichuan cuisine, is named for the Chinese characters for “numbing” and “spicy”. Szechuan peppercorns provide a tingly numbness on the tongue that accents the spice from the chilis. With a medium heat level, it is meant to be used generously. Created by a New York Times-starred chef, we use all non-GMO and mostly organic ingredients. No preservatives or MSG ever! Replicate Szechuan 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.
About Blank Slate Kitchen
Blank Slate Kitchen crafts intriguing ingredients for the curious cook. Our unique pantry ingredients help people explore, develop and realize their own kitchen creativity. Our products are crafted with the finest quality ingredients we can find, all non-GMO and never with any preservatives, colorings, additives or chemicals.
Blank Slate was founded by chef Alex Sorenson, who 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.
As America’s obsession with food and restaurants has grown, and as more and more home cooks are creating sophisticated dishes, Alex realized that a key difference between professional and home cooks is the pantry of prepared ingredients restaurant kitchens rely on – a cook’s mis en place. The idea for Blank Slate Kitchen quickly took shape – to take intriguing and versatile prepared ingredients from professional kitchens, bring them to the retail market, and get them into the hands of cooks everywhere and support their culinary explorations.