Red Panda Chilli Crisp Recenzje 

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A bit of background First off, to make things clear, chilli crisp is not a crisp! Rather, it is a chilli condiment with an oil base, hence it’s also known as chilli oil. Chilli crisp originated from China, spread throughout East Asia and is a now fast gaining popularity all over the world. When James & Natalie McCarthy opened their Red Panda Asian street-food shops in Exeter and Lyme Regis in 2017, they created an in-house chilli crisp sauce for their menu. Customers welcomed their healthy and tasty food offering, but most of all they loved the chilli crisp and clamoured to buy it. A few local delis and farm shops also asked to stock jars of Red Panda Chilli Crisp. From this grassroots beginning, Red Panda is now ready to launch its Chilli Crisp to a wider market. Red Panda’s chilli crisp starts with an authentic base of four varieties of chillies sourced directly from mountain farms in southern China, slow-roasted and cooked with aromatics to infuse the oil. A unique blend of green and red Sichuan peppercorns delivers a distinct fragrant, zingy and numbing-heat punch. Fermented beans and fried onions give it a delightful crunch. The result is a chunky and crunchy sauce with a complex flavour profile that has been described as “little taste explosions” on your palate. It’s not as spicy as it looks, making it even more inclusive to use in recipes and dishes. Chilli Crisp can be used as a dip, a sauce or topping. It works with poached egg or omelette, cheese toasties, jacket potato, fried rice, noodles, dumplings, salads, pizza, just about everything can be made better with a bit of chilli crisp. A little goes a long way, Chilli Crisp has such a pervasive taste you only need a small amount to create the accents of flavour, texture and visual appeal to lift your dish to another level. Zobacz więcej