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Mom's Mala Sichuan Chili Sauce
Mom's Mala is a vibrantly red and deeply fragrant Sichuan chili oil that is all about bringing out the aromatic side of chili, balancing mouth-tingling (ma) Sichuan peppercorns with spicy (la) chili peppers. This classic mouth-tingling sauce is a classic condiment much harder to find on supermarket shelves than other Asian hot sauces that feature peanut or garlic. Rounded out with a blend of star anise, cinnamon and cloves—the core spices of Chinese five-spice powder—and a touch of sugar and oil, this Sichuan chili oil has floral and lightly smoky notes and is available in both mild and spicy versions.
Fly By Jing Sichuan Chili Crisp
This chili sauce is enhanced with preserved black beans, mushroom powder, sesame oil and garlic for a complete flavor profile. The crispy bits of chili, the namesake ingredient of this dish, provide bursts of contrasting texture, making it an ideal tableside topping for stir frys, soups, braises and more.
50 Hertz Foods Green Sichuan Pepper Oil
We love the complex, mouth-numbing quality of floral, piney Sichuan peppercorns, but their aromatic compounds are notoriously short-lived, so store-bought dried versions are often stale and flavorless. Like a bold wine that needs a bit of time to breathe, Green Sichuan Pepper Oil has powerful resinous aromas and earthy, funky notes that some might find daunting when the bottle is first opened. No need to worry: With a bit of air, that intensity mellows and softens, and the oil's complex crushed-pine aroma comes through, along with floral-citrusy notes.
Haema Small Batch XO Sauce
We’ve been on the hunt for the best XO sauce for years and haven’t found one that quite hit the mark until we discovered this one, made in small batches in Brooklyn by Michelin-recognized chef Hannah Wong. Most varieties of the chili and dried seafood-based sauce are mass-produced—and you can tell, but Haema’s is crafted with care: Each ingredient—like dried shrimp, dried scallops and smoky bacon (departing from the traditional use of ham) is slowly fried individually to coax out the most flavor before being combined with a medley of aromatics and seasonings like rice wine and fish sauce. It’s then finished with a splash of fragrant Korean chili oil. The sauce is jammy, silky and decadent—punctuated by soft, toothsome bits. The delicate, lightly briny sweetness of shellfish hits your palate first, grounded by meaty umami and a pleasant quiver of chili heat.
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