Every jar we make

Six jars, six heat levels, one rule: fried slow and spooned fast.

Shallot, garlic and Sichuan chilli, fried slow until it shatters.

Heat

200 g

$14

Sweet black garlic and fried shallot, crisp enough to hear.

Heat

200 g

$13

Smoked chilli and roasted peanuts in a Japanese-style rayu oil.

Heat

200 g

$12

Bright yuzu peel and Sichuan chilli in a clean, citrusy oil.

Heat

200 g

$13

Fermented gochujang, wildflower honey and garlic, thick enough to glaze.

Heat

200 g

$12

Toasted sesame, nori and crisp garlic for rice, eggs and everything else.

Heat

200 g

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