If you've tasted Lao Gan Ma chili oils, then you're already a fan of "The Godmother" because there is no way to resist her charms. If you haven't, then let's just say these are China's—and possibly the world's—tastiest chili oils. Spicy Chili Crisp is the classic, full of crispy onions, chilies and Sichuan pepper bits. It's used mostly as a condiment or ingredient in Sichuan cold sauces. Chili Oil With Black Bean is chock full of fermented black soybeans (douchi) and is a super-umami addition to any stir-fry. The Godmother Collection also includes Xiang La Cai, or preserved cabbage-and-chili pickle, which is a condiment for rice or congee or a garnish for noodle soup but is also great in a vegetable stir-fry. All three products are quite spicy—but not so spicy that you can't eat them in abundance, as many devotees do. We include a Mala Project recipe card for a Lao Gan Ma black bean stir-fry to start or expand your addiction. Go here to learn much more about Lao Gan Ma.
NOTE: BOTTLED XIANG LA CAI AS IN PHOTO IS NOT CURRENTLY AVAILABLE. WE WILL SUBSTITUTE WITH 3 FOIL PACKETS OF THE SAME PICKLE (OF GREATER WEIGHT IN TOTAL).
See individual chili oil products on this site for more description of each one, including provenance and ingredients. Ingredients in Xiang La Cai: cabbage, chili pepper, monosodium glutamate, salt, spices