‘It’s more exciting than ketchup!’ How chilli crisp became the hottest condiment - and how to make your own
Chilli crisp has become a global culinary sensation, evolving from a traditional Chinese condiment into a popular DIY trend in the UK. The article explores the history of the Lao Gan Ma brand and provides context on why the spicy, crunchy oil has gained such widespread popularity.
Why it matters
The rise of chilli crisp highlights how social media can rapidly globalize regional food trends and create new niche markets for independent producers.
Hot, savoury and umami-rich … Ammar Kalia tries his homemade chilli crisp with fried eggs. Photograph: Alicia Canter/The Guardian View image in fullscreen Hot, savoury and umami-rich … Ammar Kalia tries his homemade chilli crisp with fried eggs. Photograph: Alicia Canter/The Guardian Chinese food and drink ‘It’s more exciting than ketchup!’ How chilli crisp became the hottest condiment – and how to make your own This crunchy, spicy wonder has made a fortune for its Chinese creator – and inspired hundreds of British-Asian versions. Time to get tasting …
The article is a lifestyle and food culture feature with no political bias.
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