Bhutanese Organic Sichuan Chilli Crisp

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.