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  • Handmade in small batches in the USA
  • All-natural ingredients
  • Dr. Axe Keto-Approved
  • Plant-based and Vegan
  • Gluten-Free
  • Low Sodium
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tingly mala peppercorns with sweet chewy ginger & crunchy peanuts

This Passport for your Pantry will take you on a culinary journey to Chengdu, China. Our oo’mämē Chinese Chile Crisp brings layers of spicy Szechuan flavors with tingly Mala peppercorns, savory fermented black beans, fragrant garlic and shallots, and crunchy nuts and seeds. Kung Pao comes to you with restaurant quality meal options by the spoonful.

"The three best cuisines in the world are Chinese, Chinese and Chinese” — James Beard

oo’mämē Chinese Chile Crisp short-cuts the lengthy meal prep process and all that chopping typical in Chinese cooking, delivering a condiment you can simply add to your own selection of fresh ingredients. Just stir a spoonful of ready-to-eat oo’mämē into any dish and wait for your tastebuds to be dazzled. We honor the Chinese philosophy of harmony balanced with uniqueness, and our oo’mämē Chinese Chile Crisp brings layers of spicy Szechuan flavors and a variety of textures. Tingly Mala peppercorns, spicy red pepper flakes, chewy crystallized ginger, savory fermented black beans, and crunchy peanuts are just some of the guests at this party.

We landed on Szechuan for our first oo’mämē Chile Crisp since our founder Mark spent a good span of his formative years in China and the summer of 1994 in Chengdu, the capital of the Szechuan Province. Chengdu is a UNESCO City of Gastronomy and it seemed like the perfect area to celebrate as it is the source of Mark’s culinary passion and the genesis of his love of global flavors. Chengdu is world-renowned for its spicy cuisine and culinary innovation. And, while at first glance, Szechuan food might seem to rely exclusively on hot and spicy notes, Chengdu’s 200+ Masters Chefs are skilled at nuance, coaxing out layered flavors with a finely tuned balance of the fiery Szechuan peppercorn.

Perhaps the best known of Chengdu’s dishes is Kung Pao chicken. Hot oil is infused with a variety of chilis, including mala, the famous Szechuan peppercorn. A contraction of two Chinese characters –   and meaning numbing and spicy, Mala is aptly named. From there, Kung Pao gets a serious dose of peanuts, garlic, ginger, and a few other aromatics, along with chicken marinated in a fermented rice wine, adding a level of umami. Our Chinese oo’mämē Chile Crisp captures all that in just one jar.

Join the global journey and our condiment revolution. Gain the confidence to go beyond your standard repertoire and explore new cuisines — from the comfy of your kitchen!

1001 Uses. One Spoon.™

  • Add to avocados, omelets, rice or pasta and go from drab to dazzling
  • Mix with or drizzle onto honeys, yogurts, hummus, and cheeses for an elevated experience
  • Use in place of or add to ho-hum condiments – ketchup, mayo, sour cream: GET OUT!
  • Resuscitate leftovers by topping with a dollop
  • Stir fry with the high smoke-point infused oil
  • Go beyond Sriracha by adding layers and levels of texture and umami
  • Mix with peanut, almond, and cashew butters and you’ll be saying oh’mŷ-mŷ
  • Top pizzas, tacos, kebabs, and quesadillas because you can
  • Make a dipping sauce for wings, ribs, dumplings, and tempura and say it’s your signature dish
  • Marinate, then grill or roast any meat, fish, poultry, or vegetable

 

spoons filled with spices
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