For example, Sin explained, chili crisps from southern China are often made with spices simmered in oil, leading to “a beautiful, bright red, more rounded mouthfeel to the chili crisp ...

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It is also sometimes called “chili crunch,” “chili oil” and “chili sauce,” with crunches and crisps tending to have a higher ratio of crispy bits to oil (though not always).

“Many chili crisps contain glutamate-rich preserved black beans; they add a subtle fullness and help the chili crisp’s flavor linger on the palate.” And that just describes the aroma and textur ...

You might reach for it at Chinese restaurants or consider it a household staple, right next to the mustard in your refrigerator: Asian chili crisps have exploded onto the mainstream market in the ...