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Meet the Colorful Tea Co. ✨ New Name, New Design, Same Great Tea

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Small Batch, Grand Flavor • Est. 1995

How to make Pink Chili Crisp

Begin by pouring the spice blend into a medium heatproof bowl.

Heat 1 cup of neutral oil, like safflower, vegetable, or avocado oil in a medium-sized saucepan until it reaches 330°F (165°C).

Once the oil is heated to 330°F , carefully pour in the spice mix and stir continuously for 45-60 seconds. (This is when the crispy, crunchy, crackling magic happens.)

Immediately transfer the chili crisp to a heatproof container and allow it to cool.

Store the chili crisp in the fridge for up to 3 months.

Notes

Type
Handcrafted Blend
Flavor Notes
Umami • Heat • Tingly
Region
Asia
Heat Level
Red Chile Red Chile Gray Chile Gray Chile Gray Chile
Ingredients
Korean Chile, India Red Chile, Ancho Chile, Onion Flakes, Black Cardamom, Star Anise, Szechuan Peppercorn, Ginger Powder, Chopped Garlic, Cascade Mushroom Mix, Vietnamese Cinnamon, White Sesame Seeds, Pink Himalayan Salt, Pink Peppercorn, MSG
Pink Chili Crisp

This is a life changing condiment. It goes on practically any food and is a new staple in our household.

- Cristy G., World Spice Customer

Established 1995
Small Batch
Filler-Free
Vegan
Gluten-Free
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Loved in over 50,000 kitchens

The world's most versatile artisan spice & tea library.

Since 1995, we've been sourcing and supplying the finest flavors from around the world — over 250 spices, blends, and teas. Nearly all of our spices are available whole or ground!

Our spices & teas are vegan, gluten-free, and completely filler-free, with a range of sizes to suit every need.

We create & blend our own products, and grinding occurs in small batches shortly before shipping.

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Pink Chili Crisp