Chilli Crunch

Seven chilli crunches, plus the rayu that outsells all of them.

Each one starts with the same idea, crispy toasted chilli suspended in oil, then goes somewhere different. The original Chilli Crunch is the blueprint. Truffle goes quiet and earthy. Bombay leans on roasted chickpeas and curry leaf. Mexican runs smokier, built like a salsa macha. Extra Hot is for when medium feels like a compromise. Italian is Calabrian chilli and capers in olive oil. 24k Gold Leaf is the one you bring out when it matters. And the Japanese Peanut Rayu has taken first at Mr Chilli ANZ three years running.

All made in small batches on the Central Coast, NSW.

Drizzle it on eggs, noodles, pizza, dumplings, rice, roast vegetables or grilled meat. Anything that needs a reason to be interesting.