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Extra Hot Chilli Crunch

$17.50 AUD

1 review

Extra hot chilli crunch — heat first. crunch next. smoke and spice in the background. The one you reach for when “medium” feels like a suggestion.

This is for heat seekers who still care about flavour. Not a stunt jar. Not chilli oil cosplay. Proper crunch, proper aromatics, and heat that turns up early and stays for the credits.

We start with a clean base, then build the backbone: garlic and onion for savoury depth, sesame seeds for toasted crunch, dried chilli flakes for the main event. Black cardamom brings that smoky, almost campfire weight. Star anise gives a sharp-sweet lift that keeps the heat from tasting flat. Salt and pepper finish it properly.

Use it when food needs a point of view:

  • Dumplings, noodles, ramen, stir-fries
  • Eggs (poached if you want the full drama)
  • Fried rice, roast veg, tofu
  • Pizza, toasties, anything cheesy and reckless
  • Pork belly, sausages, wings — fat gives the heat somewhere to land
  • Mix into mayo for an instant “don’t touch my burger” sauce

Heat: extra hot. Texture: crunchy. Best first use: eggs or noodles.

Sydney Royal Show 2025 — Bronze.
Mr Chilli ANZ 2025 — 3rd place.

Bring something different to the table.

Made in small batches in our Central Coast kitchen (NSW, Australia).

INGREDIENTS

black cardamon, star anise, garlic, onion, sesame seeds, canola oil, dried chilli flakes, salt, pepper