Chilli Crisp Is The Condiment Of 2025

Jackson Boxer’s drizzling it on his tomatoes at Dove. Restaurants like Prawn on the Lawn are selling it by the jar. Other new brands are filling supermarket shelves with it. On your own shelves, it’s time to make a little space next to the sriracha. Chilli crisp has arrived – and it can kick up the flavour on anything from eggs to stir-fries. We asked 3 chefs how to use it best, plus we have four simple recipes and an edit of the hottest jars to choose from…

https://slman.com/life/food-drink/chilli-crisp-is-the-condiment-of-2025



So What Is Chilli Crisp?

“Chilli crisp is a punchy condiment made with chilli flakes and oil, along with crispy ingredients that give it its signature crunch. In our Chilli Crunch, we use crispy fried garlic and onions for serious texture. It delivers that irresistible combo of heat, crunch and umami that makes whatever you spoon it on instantly more exciting.” – Dominique Woolf, founder of Woolf’s Kitchen





“It’s the good stuff taking kitchens by storm. Chilli crisp is a crunchy, spicy, umami-loaded condiment made by pouring hot oil over dried chillies and aromatics. What you’re left with is a punchy, textured flavour bomb that goes on everything. It’s been a staple in Chinese kitchens for decades – we’re just helping people realise how good it really is.” – Tom Palmer, founder of Yep Kitchen

“Each brand of chilli crisp is unique and not only a condiment – it is often the soul of a dishes. The added crisp and texture elevate the tasting experience to another dimension.” – Peichin Lee, founder of Peichin’s Table





What Are Your Favourite Ingredients To Put In Yours?

“We use shiitake mushroom powder for deep umami flavour, and balance it all with a touch of sweetness. Our Chilli Crunch is properly crunchy, which sometimes surprises people. It’s all about layers of texture and flavour.” – Dominique





“We keep ours true to Sichuan. That means real Sichuan peppercorns for the numbing tingle, fermented black beans for deep umami and lots of crispy shallots. It’s not about throwing everything in. We source premium and authentic ingredients, and build the recipe the way we were taught by the original chilli crisp masters in Sichuan province.” – Tom





“I add a touch of cumin and green szechuan peppercorn for depth, a citrus note and an elegant numbing sensation.” – Peichin

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