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Umami Punch Peanut Chili Crunch

  • Author: Chef Ryan Wiebe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x




  1. Crush Szechuan peppercorns, black peppercorns and star anise with mortal and pestle or in a coffee grinder. 
  2. Heat oil to 350°F. 
  3. Fry your shallots until golden brown, remove and do the same with your garlic. Set aside. 
  4. Add your peppercorn mixture into a heat-proof bowl with the porcini powder, ginger, peanuts and Spiceology X Jet Tila Umami Punch and salt. 
  5. Make sure your oil is at 350°F and slowly add to the spice mixture, stirring to incorporate everything.
  6. Once your oil has cooled down add in your fried shallots and garlic, mix and store in air-tight containers.
  7. Store in the fridge and use this amazing condiment on everything!