Saphan Food Project – Chili Crisp

Chili Crisp is rapidly becoming a very trendy spicy condiment these days. While I discovered it for myself with the ubiquitous Lao Gan Ma version when on a “grab some stuff that looks interesting” trip to the local Asian grocery store, there have been a huge number of artisanal and celebrity-chef backed offerings in the space in recent years.

Saphan Food Project, which isn’t backed by a celebrity chef, does fit snugly in the artisanal camp. Produced under Tennessee’s cottage foods program this is a very small batch affair, as seen in the packaging which features a two-piece canning jar lid secured with packing tape during transport.

What it lacks in fancy packaging however it more than makes up in taste. Saphan Food Project appears to be the work of a private chef in the Chattanooga area who not only makes this delicious condiment but also does private Thai dinners with authentic menus.

Having spent some time in Thailand myself and falling in love with the rich layers of flavor in the cuisine, this chili crisp could absolutely fit right in on the table of any little hole-in-the-wall soup and noodle joint in Bangkok.

The spice is present but not overpowering, certainly more kick than Lao Gan Ma but not so much it will cause concern for those without much heat tolerance, and backed by the citrusy floral Sichuan peppercorns and their characteristic numbing effect, a complex blend of spices, as well a nice umami hit from the mushrooms and MSG with the shallots and garlic filling in the midrange in this symphony of flavors.

Use it to kick up some friend rice, a noodle soup, or even some instant ramen. The flavors match extremely well with anything Asian or adjacent. It can be mixed with a little soy and black vinegar for a great dipping sauce for dumplings as well.

There are many chili crisps fighting for your dollar these days, and if you’re in the mood for something truly tasty, truly homemade, and to support one of the little guys, give this a shot.

Ingredients: Peanut oil, dried chilis, fried shallots, fried garlic, peanuts, ginger, Sichuan peppercorns, salt, sugar, shiitake mushroom, cumin, black pepper, star anise, black cardamom, monosodium glutamate.

Heat Level: 2/10. These a little bit of a kick here, but more of a numbing effect from the Sichuan peppercorns. Anyone should be able to easily enjoy this.