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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 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.
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 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.
Ingredients: Canola oil, red pepper flakes, hot pepper powder, Sichuan peppercorns, organic cane sugar, kosher salt, star anise, organic cinnamon, organic cloves
Net Volume: 6 fluid ounces
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.
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.
Ingredients:First-grade, cold-pressed, non-GMO rapeseed oil; fresh green Sichuan pepper
Net Weight:3.4 ounces
Place of Origin:Chongqing, bottled in California
50 Hertz Red Sichuan Peppercorn Oil
Not to be confused with a chili oil or hot sauce, Red Sichuan Peppercorn Oil yields a pleasant tingling sensation instead of heat and spice. Bold and aromatic, red peppercorns have a more woodsy and floral flavor with a hit of citrus, though not as much as their green counterparts. While there are some chili products on the market that showcase the peppercorn’s numbing tingle, most mask its flavor with other strong ingredients like fresh chilis and garlic. We love this version’s clean, pure taste that showcases the peppercorn without any background notes from the carrier oil itself (a mark of quality) and how each layer of its robust flavor has been brought out—gently blooming on your tongue and lingering beautifully. A little of this oil goes a long way, but it’s easy to control how much you add with its small bottle so you can adjust the level of its addictive numbing tingle.
Not to be confused with a chili oil or hot sauce, Red Sichuan Peppercorn Oil yields a pleasant tingling sensation instead of heat and spice. Bold and aromatic, red peppercorns have a more woodsy and floral flavor with a hit of citrus, though not as much as their green counterparts. While there are some chili products on the market that showcase the peppercorn’s numbing tingle, most mask its flavor with other strong ingredients like fresh chilis and garlic. We love this version’s clean, pure taste that showcases the peppercorn without any background notes from the carrier oil itself (a mark of quality) and how each layer of its robust flavor has been brought out—gently blooming on your tongue and lingering beautifully. A little of this oil goes a long way, but it’s easy to control how much you add with its small bottle so you can adjust the level of its addictive numbing tingle.
Ingredients: First-grade, cold-pressed, non-GMO rapeseed oil; fresh red Sichuan pepper
Net Weight: 3.4 ounces
Place of Origin: Chongqing, bottled in California
China Live House XO Sauce with Cognac
We found it: the best XO sauce on the market. An intensely savory condiment of chilies, dried seafood and cured ham that originated in Hong Kong, XO sauce is a rich umami bomb. This game-changing sauce from Chef George Chen adds flavor, umami, texture and heat when used as an ingredient in a dish or as a condiment. Every spoonful of China Live’s XO sauce contains a surprising mix of textures and flavors; jammy or crispy-chewy bits of dried seafood, meat or alliums are suspended in a silky sauce that never feels oily, unlike mass-produced versions. XO sauce gets its name from “extra old” cognac, a drink that was fashionable in 1980s Hong Kong when the sauce was first made—even though it’s not typically an ingredient. But Chen and his mixologist added cognac for a final touch of silkiness and flavor, like using a brandy glaze to finish a steak. This XO sauce is more complex than spicy, with moderate heat from “facing heaven” chili peppers. And the sauce has a subtle, earthy sweetness and a light brininess.
We found it: the best XO sauce on the market. An intensely savory condiment of chilies, dried seafood and cured ham that originated in Hong Kong, XO sauce is a rich umami bomb. This game-changing sauce from Chef George Chen adds flavor, umami, texture and heat when used as an ingredient in a dish or as a condiment. Every spoonful of China Live’s XO sauce contains a surprising mix of textures and flavors; jammy or crispy-chewy bits of dried seafood, meat or alliums are suspended in a silky sauce that never feels oily, unlike mass-produced versions. XO sauce gets its name from “extra old” cognac, a drink that was fashionable in 1980s Hong Kong when the sauce was first made—even though it’s not typically an ingredient. But Chen and his mixologist added cognac for a final touch of silkiness and flavor, like using a brandy glaze to finish a steak. This XO sauce is more complex than spicy, with moderate heat from “facing heaven” chili peppers. And the sauce has a subtle, earthy sweetness and a light brininess.
Ingredients: Rice Bran Oil, Chinese Ham, Shallots, Garlic, Dried Shrimp, Dried Scallop, Fried Garlic, Salted Cod, Facing Heaven Chili Pepper, Paprika, Cognac
Allergens: Shellfish
Net Weight: 6 ounces
Place of Origin: California, USA
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