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The Rise of Chilli Crisp Walk down the specialist aisle in most British supermarkets and you will find a red jar with the kindly face of a middle-aged Chinese woman staring back at you. Branded Lao Gan Ma, meaning “old godmother”, these jars contain chilli crisp – a spicy, crunchy and moreish umami condiment that has made hundreds of millions for Tao Huabi, the woman on the label. The Origins of Chilli Crisp While chilli oil involves simply infusing a neutral oil with pepper flakes, a crisp is far more inventive and customisable. Typically made by pouring hot oil over chilli flakes, spice mixes and fresh ingredients such as spring onions, garlic and peanuts, the result can range from a jammy, piquant sludge to a sizzling crunch. The Impact of Chilli Crisp on the Food Industry The demand for chilli crisp has grown so quickly that manufacturing can’t actually keep up. Tom Palmer, the founder of the Sichuan-inspired brand Yep Kitchen, launched his chilli crisp in 2023 and has sold more than 120,000 jars since. “We’ve gone from making batches in my mum’s kitchen to now building our own factory in north London, but we’ve had to import machines from China, since there are none available in Europe that can correctly jar the oil along with the right amount of that crunchy sediment.” The Future of Chilli Crisp As the popularity of chilli crisp continues to grow, it's likely that we'll see even more innovative and diverse products on the market. With its versatility and depth of flavor, chilli crisp is poised to become a staple in kitchens around the world.