NEW! Curio Spice x Betty Liu is here with an addictive chili crisp 'dust' to celebrate her new book The Chinese Way (September 2024). Betty Liu, the Boston-based writer and photographer of My Shanghai which made the "Best Cookbooks of 2021" by the New York Times, has been a long-time Curio customer, and founder Claire and Betty have been working for the past year to bring this new collaborative blend to you!

Chili crisp has taken the world by storm and now you'll have an oil-free version that is versatile, crunchy, umami, and satisfying. This blend has unique flavor from the directly-sourced purple shallot and crispy garlic. Not to mention a slight tingle from the Sichuan pepper berries! Lightly salted, it is ready to add to all kinds of meals and dishes!

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Contains: Chilies, garlic, shallot, sea salt, shiitake, Sichuan pepper berries, orange peel, fennel, star anise, cinnamon.

• Tasting Notes: Umami, tingly, medium hot, citrus notes.
• Try In: or infuse in oil to make. Also great for pork, steaks, fried eggs, and steamed veggies.
• Special Tips: We designed this to be long lasting and shelf stable, and to give the option to use in dishes that already have enough oil/fat in them.