Calling all spicy food lovers! Allow me to introduce you to your new culinary best friend: Spicy Chili Crisp.

This fiery, savory, crunchy condiment is good on literally EVERYTHING. Toss it into steamed vegetables, jazz up a boring potato salad, add a spoonful to scrambled eggs or drizzle it over grilled meat. It’s also amazing on rice and Asian-style noodles such as ramen, udon or pho. I’ve spread it on fresh mango before, and rumor has it it’s great on ice cream.

Consuming capsaicin, the constituent in chili peppers that makes them spicy, is said to stimulate blood flow to the brain, digestive organs and skin. Rich in flavonoids, chili peppers are believed to have valuable antioxidant properties, protecting cell health, particularly in the circulatory system. Cayenne may also support blood sugar balance.

Fair warning: It would be wise to exercise moderation until you’re familiar with the heat level – this stuff packs a punch!

Note that this recipe calls for one ingredient many people won’t have handy in their pantry: Sichuan peppercorns. You can substitute black peppercorns here, but I strongly recommend you source some Sichuan peppercorns for this recipe. It’s worth it! ??

overhead view of cayenne and chili spices with a bowl of olive oil