Introduction
If you've spent any time in the world of spicy condiments, you'll know that chilli crisp is in a league of its own. It's not just heat — it's texture, depth, and that addictive savoury crunch that makes you want to put it on absolutely everything. At [Your Brand], we're obsessed with it, so we thought it was time to give it the proper write-up it deserves.
Where It All Started: Guizhou, China
Chilli crisp has its roots in Guizhou province in southwest China, with the earliest documented reference appearing in a book by Taio Ding Ji back in 1790. But this wasn't some sudden invention — it was the result of a region that had developed a deep, sophisticated relationship with chilli condiments over centuries.
Chillies were introduced to China and quickly adopted by the working class, who transformed them into a range of bold, flavourful preparations. Guizhou became particularly known for this — producing everything from fermented ciba chilli paste to the crispy, oil-based condiment we know and love today. These condiments spread across China, influencing regional cuisines and embedding themselves into everyday cooking in a way that few ingredients manage to do.
The Brand That Changed Everything: Lao Gan Ma
You can't talk about chilli crisp without talking about Lao Gan Ma. Founded in 1990, it became the first commercial chilli crisp brand and remains, to this day, the benchmark by which all others are measured. If you haven't tried it, stop reading this and go and get a jar. Seriously.
The story behind the brand is genuinely remarkable. It was started by a widowed single mother who opened a small noodle shop in Guizhou. Her chilli crisp became so popular with customers that she eventually stopped selling noodles altogether and pivoted entirely to producing and selling the condiment. From a humble noodle shop to a globally recognised brand — that's a story worth knowing.
Lao Gan Ma remained a staple in China for decades but was relatively unknown in the West until the 2010s, when it began quietly building a following among food enthusiasts and adventurous home cooks. That following exploded during the early 2020s, with demand surging as people turned to bold, comforting flavours during lockdown. Part of the brand's lasting appeal is also its iconic packaging — the warm, homely grandmother on the label has become one of the most recognisable images in the condiment world. It's branding that feels genuine, and people connect with that.
A World of Chilli Crisp: Regional Varieties
One of the most exciting things about chilli crisp is how it has evolved across different cultures and cuisines. Whilst the original comes from Guizhou, most cultures with a strong tradition of spicy food have developed their own version. Here's a look at some of the most notable styles:
Guizhou (The Original): The classic. Exemplified by Lao Gan Ma, this style typically uses milder toasted chillies, fermented soybeans, and peanuts. The result is a robust crunch with a savoury, slightly sweet depth that is incredibly moreish.
Sichuan (Mala): Built around the famous mala — numbing and spicy — flavour profile. Sichuan peppercorns bring that distinctive mouth-tingling sensation, paired with dried red chillies, star anise, and ginger. Fly By Jing is probably the most prominent modern example of this style, sitting at the premium end of the market.
Northern China: A slightly different approach, where hot oil is poured directly over chilli flakes and aromatics. This gives a fresher, more toasted flavour compared to the slow-simmered southern varieties.
Japan (Taberu Rayu): Translated as "eating chilli oil," the Japanese take is generally less about heat and more about texture and umami. Fried garlic, fried onion, sesame seeds, and sometimes almonds create a deeply satisfying crunch. S&B's Crunchy Garlic with Chilli Oil is a widely available example worth trying.
Mexico (Salsa Macha): Technically its own culinary tradition, but increasingly referenced in the chilli crisp conversation. Salsa macha uses nuts, seeds — sesame, sunflower — and Mexican chillies like Árbol or Morita, often in olive oil. The result is rich, nutty, and complex. Don Chilio is a good one to seek out.
Taiwan: Combines the Sichuan mala influence with locally sourced ingredients, resulting in something fresh and aromatic. Su Chilli Crisp is a respected artisanal example of this style.
Southeast Asia (Sambal-Style): Often built around shrimp paste or dried shrimp for intense umami, with serious heat and plenty of texture. Homiah Sambal Chilli Crunch is a popular variety that captures this style well.
The fact that so many different food cultures have arrived at a version of the same idea — crunchy, spiced, oil-based condiment — tells you everything about how universally appealing this thing is.
Materials and methods
Materials
- 2 tbsp dried chilli flakes
- 1 tbsp chilli powder
- 1 tsp smoked paprika
- 2 cardamom pods
- 3 star anise
- 1 tsp cumin seeds
- ½ tsp Szechuan peppercorns, plus a few extra for the oil
- 1 cinnamon stick
- 1 habanero, finely chopped
- 6 garlic cloves (4 finely chopped, 2 left whole)
- 2 spring onions, cut into 2cm pieces
- 20g fresh ginger, peeled and cut into 1cm cubes
- 1 tbsp sugar
- ½ tsp salt
- 250ml sunflower oil
Method
- Using a pestle and mortar, grind the star anise, cumin seeds, cinnamon stick, cardamom pods and Szechuan peppercorns until you reach your preferred consistency. Coarser is better for chilli crisp — you want texture, not powder.
- In a heatproof bowl, combine the chilli flakes, chilli powder, smoked paprika, ground spices, sugar, salt, chopped habanero and the 4 finely chopped garlic cloves. Mix well and set aside.
- Pour the sunflower oil into a pan over a high heat. Add the 2 whole garlic cloves, ginger, spring onion, and a few extra whole Szechuan peppercorns. These will infuse the oil as it heats.
- Bring the oil up to at least 175°C — use a thermometer if you have one. This temperature is what gives you the crisp. Below it and you'll get flavour, but not the texture.
- Once it hits temperature, remove from the heat immediately. Strain the oil through a sieve into a heatproof pouring jug, discarding the solids.
- Slowly and carefully pour the hot oil over your chilli and spice mixture. It should bubble and sizzle — that's exactly what you want. Give it a gentle stir to make sure everything is well coated.
- Leave to cool completely at room temperature before transferring to a sterilised, sealable jar.
Discussion
Inspired by all of the above, here's how I approached my own batch — and what I learned along the way.
The Chillies: I went with dried bird's eye chillies as my base. I love them for their punchy, direct heat and minimal flesh, which helps achieve that dry, crispy texture. To complement them, I added a fresh habanero picked up from my local African market. Habaneros bring a fruity sweetness that balances the sharper heat of the bird's eyes — it's a combination I'd highly recommend.
The Spices: I wanted depth, so I pulled together star anise, cardamom pods, cinnamon, black pepper, and cumin seeds. Star anise and cardamom are fairly traditional additions that add warmth and complexity. The black pepper and cumin were more experimental — what I had in the cupboard — but they worked. Don't be afraid to improvise here. That's half the fun.
The Flakes: I ground the dried chillies myself, which in theory is straightforward. In practice, I got a little carried away and blitzed them into more of a dust than proper flakes. The result was slightly less crisp than I was aiming for, but the flavour was still excellent. Lesson learned — pulse, don't blitz.
A Note on MSG: MSG is a common and genuinely excellent addition to chilli crisp. It deepens the savoury flavour significantly and is very much worth including. I ran out before filming this batch, so it didn't make it in this time — but it will next time.
Peanuts: If you want a chunkier, more textured crisp, peanuts are the classic addition. They bulk it out and add a satisfying nuttiness. Highly recommended.
Conclusion
Chilli crisp is more than a condiment — it's a centuries-old tradition that has travelled across continents and evolved into dozens of regional identities, each one worth exploring. Whether you're reaching for a jar of Lao Gan Ma or experimenting with your own blend at home, there's always something new to discover.
Head to our website for our full chilli crisp recipe, and let us know in the comments — what would you put in yours?