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In Asia, this crunch would be eaten like a pesto, traditionally served with pasta. We also like to marinate meat with it before grilling or pan-frying it. It's also a great seasoning for ramen and other soups. A little experimentation and creativity will open up all sorts of possibilities for the chili crunch. Let's crunch!

Organic rapeseed oil and organic sesame oil form the basis of this crunch. These slightly nutty oils are rich in omega fatty acids and pair perfectly with the chopped peanuts, which give the crunch its special bite. Onions, garlic, and other aromatic organic spices are stirred in the oil for 24 hours at a mild 70 degrees Celsius to allow the essential oils to fully release from the spices. The oil is then allowed to rest and cool briefly before being reheated to fry the chili. Only after this process are the remaining ingredients added to the crunch, constantly stirring to allow the flavor to fully develop.

Just before each use, stir the contents of the jar well with a clean spoon to the bottom to ensure all ingredients are mixed, then pour over food as desired.

Another positive side effect: the oil also acts as a natural preservative, helping the contents of an opened jar last longer.

-With Szechuan pepper & chopped peanuts
-Pleasant & complex sharpness
-Handmade and bottled

Recipe: Lemon Shoyu Noodle Soup with Fried Tofu

Lemon Shoyu Noodle Soup with Fried Tofu – great-taste.ch


Allergy: Peanut, Sesame
May contain traces of soy, mustard, fish and celery.

Storage: Store in a dry place away from light at room temperature. Once opened, refrigerate and consume promptly.

CH-BIO-006

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