FAQ
Straight
answers
Heat, ingredients, allergens, storage and shipping. If we haven't covered it here, email us and we'll answer it ourselves.
The product
How hot is it?
Both chilli crisps sit at a comfortable medium — warm and flavourful rather than punishing, so you can spoon it on generously. The Truffle Hot Sauce is the fiery one; a few drops go a long way.
Why doesn't it go soggy?
Because of how it's made. We pack the jars dry, layer by layer, then top them up and cook the chilli crisp in the jar itself. Most chilli oils are cooked in a pot and then bottled, which is why they collapse into sludge a week after opening. Ours stays crisp to the bottom.
What's the difference between the canola and olive oil versions?
Same recipe, different oil. The canola version is the original — clean and neutral, letting the chilli and cashew lead. The extra virgin olive oil version is richer and more peppery, and pairs beautifully with vegetables, hummus and anything Mediterranean.
What chilli do you use?
One chilli variety, no blends. We'd rather do a single chilli properly than hide behind a mix.
Are there whole nuts in it?
No. The cashews are roasted and crushed into pieces, so every spoonful carries crunch without a whole nut getting in the way.
Ingredients & allergens
What's in the chilli crisp?
Canola or extra virgin olive oil, dried chilli, cashew, black bean, garlic, shallot, coconut sugar, salt and spices. The black beans are caramelised in coconut sugar, which is where the chewy, dark sweetness comes from.
What's in the truffle hot sauce?
Chilli, vinegar, flame-roasted capsicum, Australian black truffle paste, garlic and salt. Real truffle, no truffle flavouring.
Allergens?
The chilli crisps contain cashew (tree nut) and soy. The truffle hot sauce is free of both. Always check the jar label before serving to anyone with an allergy.
Is it vegan and gluten free?
There are no animal products in any of our recipes. If you need a strict gluten-free guarantee, check the label on the jar, as ingredient suppliers can change.
Storage & shelf life
Does it need refrigerating?
No. Everything is shelf stable and cooked in the jar, so it travels and sits in the pantry happily — even through an Australian summer. Refrigerating chilli crisp will actually firm up the oil and dull the flavour.
How long does it keep?
Check the best before date on the jar. Unopened it will sit in the pantry for months. Once opened, keep it in a cool dark cupboard and use a clean dry spoon each time — water is the enemy of crisp.
The oil and solids have separated. Is that normal?
Completely normal, and a sign there are no emulsifiers in there. Give it a stir and dig deep for the good bits at the bottom.
Orders & stockists
What does shipping cost?
$10 flat for one to three jars anywhere in Australia, and free once you order four or more. We ship within Australia only.
Can I buy it in person?
Yes. Our stockists page lists every shop, butcher, grocer and market stall carrying us around Brisbane and beyond.
Can I stock it in my shop or market stall?
Please do. We're actively looking for market stallholders, delis, retailers and butchers. Head to the wholesale page for the pitch, or email us directly.
Still wondering?
Ask us anything about the range, an order, or stocking it in your shop.
Email ussales@tastepeddler.com.au
Ready to eat
Grab a jar, find us in a shop near you, or read the shipping detail.