Bhutanese Organic Sichuan Chilli Crisp

Organic Sichuan Chilli Crisp (150g) – Himalayan Numbing Crunch

The Numbing, Spicy Crunch of the Himalayas: Sichuan Chilli Crisp – Bhutanese Style

Meet the condiment that will change the way you think about heat. Our Bhutanese Sichuan Chilli Crisp takes the classic Sichuan flavour profile – aromatic, numbing, and fiery – and gives it a Himalayan soul. We use fresh green chilies (not dried red ones) for a brighter, grassier heat, then layer in Sichuan peppercorn (thingey) for that signature citrusy, tingly numbness. Add ginger, garlic, spring onion, fresh coriander, and a touch of butter for richness. The result is a crunchy, herbaceous, deeply aromatic crisp that dances on your tongue.

Every ingredient is organic, sourced from smallholder farmers. No preservatives. No weird stuff. Just pure, honest flavour.

How to enjoy this Himalayan crunch in Bangkok:

The Momo Dip: Serve a spoonful alongside steamed or fried momos (dumplings). The numbing heat is a perfect match for juicy fillings.
The Noodle Swirl: Toss through Bathub, Jathuk (Gya-Thuk) , or any noodle soup for an instant upgrade.
The Rice Topper: Spoon over Bhutanese Red Rice, Ema Datshi, or any curry.
The Bangkok Twist: Use as a finishing condiment for pad thai, khao pad (fried rice), or grilled pork skewers (moo ping). It also makes an incredible spicy butter for corn on the cob.
The Modern Way: Mix into mayonnaise for a spicy, numbing dip. Spread on avocado toast. Or simply eat it straight from the jar with a spoon – we won’t judge.

Net Weight: 150g.

History of Bhutanese Organic Sichuan Chilli Crisp

Sichuan peppercorn, known in Bhutan as Thingey or Zanthoxylum armatum, is not actually a pepper. It is the dried berry husk of a prickly ash tree, native to the Himalayan foothills from Kashmir to Bhutan and across to China’s Sichuan province. For centuries, this aromatic, numbing spice has been used in Bhutanese traditional medicine and cooking – long before the modern “Sichuan” label became popular.

In Bhutan, wild Sichuan pepper trees grow abundantly in the temperate forests of Punakha, Wangdue Phodrang, Trongsa, and Zhemgang. The berries are harvested by hand, then sun-dried. The dried husks are ground or used whole to add a unique citrusy, tongue-tingling sensation to dishes. Traditionally, Bhutanese cooks add thingey to Ema Datshi, Phaksha Paa, and Ezay (chili condiments). It is also a key ingredient in many herbal remedies for digestive ailments and toothaches.

The concept of a “chilli crisp” – an oil-based, crunchy chili condiment – has deep roots in China’s Sichuan province, where it is known as là yóu là zi (chilli oil crisp). But the Bhutanese version, using fresh green chilies instead of dried red ones, and incorporating butter (a highland dairy product) instead of only vegetable oil, is a uniquely Himalayan adaptation. It represents the cultural exchange along ancient trade routes that connected Bhutan to Tibet, India, and China.

This particular product is made by Bhutan Growers, a social enterprise committed to sourcing organic ingredients from smallholder farmers. The Sichuan peppercorns come from wild-harvested trees in eastern Bhutan. The green chilies, ginger, garlic, and coriander are grown by local farming families using traditional, chemical-free methods. Every jar supports rural livelihoods and preserves Bhutan’s rich spice heritage.

Nutritional Value of Bhutanese Organic Sichuan Chilli Crisp

Nutrient

Range

Calories

Protein

0.5g

Fat

Carbohydrates

Fiber

0.8g

Sodium

120mg

Dietary Pros:

100% Plant-Based / Vegan (butter can be substituted with oil – check ingredients; this recipe includes butter, so not vegan)
Contains Dairy (butter)
Naturally Gluten-Free (check soy sauce if added separately)
No Artificial Preservatives
No MSG

Nutritional & Wellness Benefits:

Digestive Stimulant: Sichuan peppercorn (thingey) has been used in traditional Bhutanese medicine to relieve indigestion, bloating, and stomach pain. The compound hydroxy-alpha-sanshool stimulates nerve endings in the digestive tract, promoting gastric motility.
Anti-Inflammatory & Antioxidant: Ginger, garlic, and green chilies are rich in antioxidants and anti-inflammatory compounds that support immune function and reduce oxidative stress.
Metabolism Boost: Capsaicin from green chilies helps increase metabolic rate and promotes fat oxidation.
Oral Health: In Bhutanese tradition, chewing a few Sichuan peppercorns is a natural remedy for toothache due to its mild numbing and antimicrobial properties.
Rich in Vitamins: Fresh green chilies and coriander provide vitamins A, C, and K, as well as folate and potassium.
Mood Enhancer: The unique tingling sensation of Sichuan pepper, combined with chili heat, triggers the release of endorphins – nature’s happy chemicals.
Supports Smallholder Farmers: Every jar supports Bhutanese farmers who wild-harvest Sichuan peppercorns and grow organic vegetables using traditional methods.

Note on Butter: This product contains butter, which is a traditional Bhutanese dairy ingredient. If you require a vegan version, please contact us.

How to make Bhutanese Organic Sichuan Chilli Crisp?

Here are three delicious ways to bring this numbing, spicy crisp into your kitchen.

Spicy Numbing Momo Dip (The Classic)
- Ingredients: 2 tablespoons of Bhutanese Organic Sichuan Chilli Crisp, 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar (or lime juice), 1 teaspoon of sesame oil.
- Method: In a small bowl, whisk all ingredients together. Serve alongside steamed or fried momos (beef, chicken, pork, or cheese). The numbing heat and crunchy texture elevate every bite.
Sichuan Chilli Crisp Fried Rice (Bhutanese-Thai Fusion)
- Ingredients: 2 cups of cold, cooked Bhutanese Red Rice (or jasmine rice), 2 tablespoons of vegetable oil, 1 egg, 1 cup of mixed vegetables (carrots, peas, corn, spring onions), 1-2 tablespoons of Sichuan Chilli Crisp, 1 tablespoon of soy sauce.
- Method: Heat oil in a wok or large pan. Scramble the egg and set aside. Stir-fry vegetables until tender. Add the cold rice, chilli crisp, and soy sauce. Stir-fry for 2-3 minutes. Add the scrambled egg back in. Serve hot. The chilli crisp adds a bright, numbing, herbaceous heat that transforms simple fried rice.
Numbing Butter Noodles (Himalayan Comfort)
- Ingredients: 200g of fresh noodles (egg noodles or ramen), 2 tablespoons of Sichuan Chilli Crisp, 1 tablespoon of butter, 1 clove of minced garlic, a splash of soy sauce, chopped spring onions and coriander for garnish.
- Method: Cook noodles according to package instructions. Drain, reserving a little pasta water. In the same pot, melt the butter and sauté the garlic for 30 seconds. Add the chilli crisp and a splash of soy sauce. Toss in the cooked noodles, adding a little pasta water if needed to coat. Garnish with spring onions and coriander. This is a 10-minute meal that is creamy, spicy, numbing, and utterly addictive.